Pickled pork hocks/pigs feet

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.

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