Yield: 1 Servings
Measure | Ingredient |
---|---|
3 pounds | Or more fresh pork hocks or pigs feet |
3 cups | Water |
3 cups | White vinegar |
2 \N | Onions, quartered |
6 \N | Whole cloves |
½ teaspoon | Allspice |
2 \N | Bay leaves |
4 teaspoons | Salt |
\N \N | Few peppercorns |
1 tablespoon | Sugar |
Wash the hocks/feet and fit into a deep Dutch oven. Cover with water and vinegar. Bring to a boil and skim. Add onions, cloves, allspice, bay leaves, salt, peppercorns and sugar. Cover and simmer until meat is tender about 3 hours. Cool in the liquid then lift hocks/feet into a wide-mouthed jar and pour enough of the liquid over them to cover. Keep chilled in the refrigerator.
Posted to MM-Recipes Digest V4 #020 by sewin <hammer@...> on Sun, 19 Jan 1997.