LOCATION: Recipes >> Preserving Meats >> Pork Hocks
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Pork Hocks
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Pickled Pork Hocks
2 gallons water
1 pound pickling salt
1 tsp saltpeter
10 fresh pork hocks, cut in half crosswise
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
Combine water, salt and saltwater, mixing well. 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 celery, carrot, onion,
bay, allspice and 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.
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