Pickled pork hocks/pigs feet
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Or more fresh pork hocks or pigs feet |
| 3 | cups | Water |
| 3 | cups | White vinegar |
| 2 | Onions, quartered | |
| 6 | Whole cloves | |
| ½ | teaspoon | Allspice |
| 2 | Bay leaves | |
| 4 | teaspoons | Salt |
| Few peppercorns | ||
| 1 | tablespoon | Sugar |
Directions
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.