Pickled Pork Hocks Recipes
PICKLED PORK HOCKS
Make and share this Pickled Pork Hocks recipe from Food.com.
Provided by JANIC412
Categories Pork
Time P10DT2h30m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Marinate the hocks in the corning solution in the refrigerator for 10 days. Keep a heavy plate on the top of the meat so that all pieces are under the solution at all times. Check them each day to be sure they are all under the solution.
- At the end of the 10 days drain the meat and discard the liquid.
- Rinse the hocks and place in a large pot.
- ADD: 2 celery stalks, chopped 1 carrot, chopped-no need to peel 1 medium yellow onion, peeled and chopped 2 bay leaves 8 whole allspice 8 black peppercorns Just barely cover with fresh water.
- Bring to a boil, cover and simmer for 2 1/2 hours. You may have to add a bit more water.
- When pork hocks are very tender, remove from pot and serve over sauerkraut if desired.
Nutrition Facts : Calories 4.2, Sodium 8815, Carbohydrate 0.9, Fiber 0.2, Sugar 0.5, Protein 0.1
PICKLED PORK
Provided by Alton Brown
Categories main-dish
Time P3DT23m
Yield about 1 1/2 pounds
Number Of Ingredients 12
Steps:
- Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
SPIKE'S JELLIED PORK HOCKS
Make and share this Spike's Jellied Pork Hocks recipe from Food.com.
Provided by Allyoop
Categories Pork
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Add enough water to cover the hocks.
- Bring to a rapid boil- boil for 5 minutes.
- Pour off all the water and wash hocks again.
- Add enough water to cover hocks.
- Bring to boil and simmer for 3 1/2 hours.
- Add a washed unpeeled onion, and 1 tbsp salt or to taste.
- Add the garlic chopped fine.
- Simmer for 1/2 hour more.
- Remove bones and skin.
- Arrange meat in a shallow pan.
- Pour broth over meat using a strainer.
- Let Jell.
Nutrition Facts : Calories 13.8, Sodium 1745.2, Carbohydrate 3.3, Fiber 0.4, Sugar 1.2, Protein 0.3
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