Spikes Jellied Pork Hocks Recipes

SPIKE'S JELLIED PORK HOCKS

Spike's Jellied Pork Hocks image

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

Ingredients

4 fresh pork hocks, washed
1 onion, unpeeled
1 tablespoon salt
2 cloves garlic

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

SPEK MET WITTEKOOL - PORK HOCKS WITH CABBAGE

Spek Met Wittekool - Pork Hocks With Cabbage image

Hollanders like plain, substantial food and lots of it. This recipe is a perfect candidate for the slow cooker in these modern times. Serve with boiled potatoes. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Pork

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

3 lbs pork hocks
water
salt and pepper
1 head white cabbage

Steps:

Simmer the pork hocks in water until tender, about three hours (if using a slow cooker, up to 8 hours).
Cut cabbage into eighths; add to pot and sprinkle with salt and pepper.
Cook until tender.

Nutrition Facts : Calories 37.8, Fat 0.1, SaturatedFat 0.1, Sodium 27.2, Carbohydrate 8.8, Fiber 3.8, Sugar 4.8, Protein 1.9

PICKLED PORK HOCKS

Pickled Pork Hocks image

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

Ingredients

2 gallons water
1 lb pickling salt
1 teaspoon saltpeter (can be found at a drug store)
10 fresh pork hocks, cut in half crosswise
2 stalks celery, chopped
1 carrot, chopped-no need to peel
1 medium yellow onion
2 bay leaves
8 whole allspice
8 black peppercorns

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

PAKSIW NA PATA (BRAISED PORK HOCKS)

Paksiw Na Pata (Braised Pork Hocks) image

Flavor of many Filipino dishes get better as they are kept in the fridge safely for few days and Paksiw na Pata is one of them. I remember my dad making this dish then stored it in the fridge for days before serving. I was just a little boy back then and I thought it was kind of weird! Why would someone have the pleasure of feasting on old food ha? But you know what . . . he was right! If you keep it in the fridge for a day or two after it's cooked, the flavor just gets better. Well, don't eat it cold okay; reheat them in the microwave or stove top. Hey you know, I'm not saying that you will eat it cold but I'm just saying. But if you are like me who wouldn't wait for days, be my guest. Just serve it and eat it after cooking. When buying pork hocks, I suggest picking the ones that are sliced about 2 inches thick. Don't buy the ones that are almost 4 inches thick. The reason is it will take longer to cook and the size is more for an average person can eat. But if the thinner ones are not available, get two of the thick ones and just ask the nice guy behind the meat counter if he could slice them in half for you.

Provided by Ray Gingco

Categories Lunch/Snacks

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

5 pieces sliced pork hocks, about 3 lbs
5 -6 cups water
1/4 cup dry sherry
1 cup vinegar
3/4 cup soy sauce
1/4 cup Worcestershire sauce
1 medium onion, cut about 1 inch squares
6 garlic cloves, minced
1/2 tablespoon peppercorns or 1 teaspoon ground black pepper
4 pieces star anise
4 pieces bay leaves
3/4 cup banana blossom, dried
1/2 cup brown sugar
3 tablespoons vegetable oil

Steps:

Wash pork hocks and pat dry.
Place wok or a deep wide pan over high heat.
Add 3 tablespoon oil.
Sear sides of pork legs until lightly browned.
Transfer all the seared pork legs temporarily on a plate.
In the same wok or pan, sauté onions, garlic, and bay leaves for about 2 minutes.
Add pork legs, water, vinegar, soy sauce, Worcestershire sauce, pepper, and star anise.
Let it boil for about 6 minutes then take off and discard foam that may surface on top of the water.
Cover wok or pot, turn heat to low, and let it simmer for about 1 1/2 hours or until meat is tender when pierced by fork.
Add banana blossoms, and sugar by stirring them inches.
Continue to simmer for another 15 minutes.
Add more sugar and soy sauce if needed.
Served with hot steamed rice.
ENJOY!

Nutrition Facts : Calories 360.9, Fat 10.7, SaturatedFat 1.5, Sodium 3213.5, Carbohydrate 47.6, Fiber 4.2, Sugar 31, Protein 7.6

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