|
Title: Pickled Pork Hocks/pigs Feet Categories: Beef, And, Pork Yield: 1 Servings 3 lb Or more fresh pork hocks or -pigs feet 3 c Water 3 c White vinegar 2 Onions, quartered 6 Whole cloves 1/2 ts Allspice 2 Bay leaves 4 ts Salt Few peppercorns 1 tb 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 Jan 1997. |