pork hocks?

Question

any body have a good recipe

Answer 1

STEWED PORK HOCKS

Pork hocks
Potatoes
Greens or cabbage, if desired

Cover pork hocks with seasoned boiling water. Simmer covered from 1 1/2 to 3 hours. You may add the potatoes for the last 1/2 hour of cooking along with the other vegetables, if desired.

Answer 2

Pork Hocks Schweinshaxe
Source: The Best of German Cooking by Edda Meyer-Berkhout
(2 servings)
1 sm Leek
1 Celery stalk
1 Carrot
1 Onion
2 Meaty pork hocks
Salt
Black pepper corns
2 tb Cooking fat =OR= vegetable shortening.
pinch of Cumin, if desired
Beer or water

Wash and dice the leek, celery, carrot, and onion. Cook pork hocks, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender. Avoid overcooking. Remove from water; drain well reserving vegetables and cooking liquid. Preheat oven to 425F (220C). Melt fat or shortening in an enamel-lined, cast-iron pan. Add drained pork hocks, cooked vegetables and a small amount of cooking liquid. Bake 30 minutes. Moisten meat frequently with more cooking liquid. Before meat is fully cooked, sprinkle with beer or water in which a good amount of salt has been dissolved. Add cumin to increase flavor, if desired. Serve with potato or white bread dumplings or sauerkraut salad. Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce.

Pickled Pork Hocks/Pigs Feet

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 tsp allspice
2 bay leaves
4 tsp 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.

Oaxacan Pickled Pigs' Feet or Pork Hocks
Yield: 4 Servings

3 lb Pigs' feet; split or Pork Hocks sliced
3 1/2 qt Water
3 1/2 c Red wine vinegar
2 tb Black peppercorns
6 Bay leaves
1 tb Salt; plus 3/4 tsp Salt
2 tsp Dried thyme
1 md Carrot; peeled and diced
1 md Poblano chile; stemmed, seeded, and diced
1 md Red bell pepper; cored, seeded, and diced
1 md Yellow bell pepper; cored, seeded, and diced
Jalapeno chiles - (1 to 2); stemmed, seeded, and minced
1/2 c Olive oil
1/2 tsp Freshly-ground black pepper
Lettuce leaves for serving

Place the pigs' feet or hocks, water, 3 cups of the red wine vinegar, the black peppercorns, bay leaves, 1 tablespoon of the salt and the dried thyme in a large stockpot. Bring to a boil, reduce to a simmer and cook, uncovered, until the skin starts to pull away from the bones and the meat slips off easily when pierced with a fork, 1 1/2 to 2 hours. Set aside to cool
completely, then refrigerate 1 hour. Remove and discard the outer layer of skin and fat from the
pigs' feet and discard the bones. Slice the meat and soft cartilage into 1- by 1/8-inch thick strips. Place the meat, carrot and all the peppers in a large mixing bowl. Add the olive oil, the remaining 1/2 cup red wine vinegar, the 3/4 teaspoon salt and the pepper and toss well to combine. Cover and chill 2 to 4 hours. Serve cold on lettuce-lined plates. This recipe yields 4 to 6 servings.

Pork Hocks or Pigs Feet and Navy Bean Soup
Servings 6

1/2 pound dried navy beans
1 quart water
1 pork hock or pigs feet sliced
1 medium onion, thinly sliced and diced
salt and pepper to taste

Sort and wash beans. In a large saucepan, combine beans, water and ham hock. Bring quickly to a boil over high heat. Remove foamy scum with a clean damp cloth wrapped around a fork. Reduce heat so soup barely simmers. Simmer until beans are tender, 2 to 3 hours. Add onion during last 30 minutes of cooking time.

PIGS FEET OR PORK HOCKS WITH CHICKPEAS
(Patitas de cerdo con Garbanzos-receta de Puerto Rico)

2 1/2 lbs fresh pork hocks or pigs feet, cut into serving pieces
2 cans drained chick peas
3 tb olive oil
1/2 cup Sofrito (search for Sofrito in the Recipe Link Index)
1/2 cup tomato sauce
1 chicken bouillon cube
1/2 lb pumpkins, peeled and cut into small pieces
2 potatoes, peeled and cubed

Place the pork hocks or pig feet in a large pot or Dutch oven. Add 6 cups of water & boil on moderate high heat for 1 1/2 hours or until the hocks or pig feet are tender. Heat olive oil in a big wok or skillet. Add the SOFRITO and the tomato sauce. Sauté 4 or 5 minutes. Add to the pigs feet or hocks. Add the drained chickpeas, bouillon cube, the pumkin & potatoes. Lower the heat to medium low & simmer, covered for 20 minutes. Serve over white rice with TOSTONES (fried green plaintain).