Looking for a recipe for "PORK HOCKS"?

Answer 1

GREENS WITH PORK HOCKS

2 smoked pork hocks
6 c. water
3 lbs. collard greens
1 tsp. salt
Pinch of sugar
8 sm. white potatoes, peeled

Place pork hocks in 6 quart saucepot. Add 6 cups water or enough to cover Cover pot. Bring to a boil; reduce to low heat. Simmer 1 1/2 hours. Break off stems of collard greens. Wash leaves thoroughly. Slice large leaves into bite size pieces by rolling several leaves together and slicing in 1/4 inch strips (if greens are bitter, place 6 cups water in separate saucepot; bring to a boil. Add greens and boil 5 minutes; drain.) Add parboiled or fresh greens, salt, sugar, and potatoes to pork hocks. Cook 25 to 30 minutes or until done. Cut pork into 1 inch pieces. To serve, combine pork pieces with greens and top with potatoes.

Answer 2

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Answer 3

Pork Hocks and Sauerkraut

9 pork hocks
3 cups sauerkraut, reserve liquid
1 cup sauerkraut liquid and extra water as needed
4 med. to large onions
Celery seed
Directions:

Place pork hocks in 2 to 3 quart casserole dish. Cover with sauerkraut.

Add juice and water. Put sliced onions on top and sprinkle with celery seed. Cover dish tightly and bake at 350 degrees for 3 to 4 hours. Serve with sharp mustard and horseradish.

Stewed Pork Hocks
Ingredients:
Pork hocks
Potatoes
Greens or cabbage, if desired
Directions:
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 4

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Answer 5

Black Beans With Smoked Ham Hocks

2 Smoked Ham Hocks
4 c chicken stock
1 tb olive oil
2 tb garlic, minced
1 sm onion peeled and diced
6 c black beans, soaked overnight in water to cover
1 ts dried thyme
2 bay leaves
1/4 ts hot red pepper flakes
2 ts sherry vinegar
1 fresh ground pepper

In a 3-quart saucepan, cover the ham hock with the stock. Bring to a boil, then simmer, uncovered, for 1 hour. Add water if necessary to keep the ham hock covered. Remove from heat and reserve.

In another 3-quart saucepan, heat the olive oil over medium heat. Add the garlic and onion and saut lightly for about 5 minutes, until softened but not browned.

Drain the black beans from their soaking liquid and add them to the pot. Cover them with the ham hock liquid and add the ham hock, thyme, bay leaves, and red pepper flakes. Add more stock or water if necessary to cover the beans. Bring the beans to a boil, stirring occasionally to keep them from sticking. Lower the heat and simmer for about 1 hour 35 minutes, stirring occasionally and adding more liquid if necessary. The beans should be thoroughly cooked, stew-like with a silky consistency.
Remove the bay leaf and ham hock;l discard the bay leaf. When the ham hock is cool enough to handle, cut the meat off the bones, shred or chop it, and return it to the beans. Season the beans with sherry vinegar and black pepper and serve hot.
If you don't have the sherry vineger, no biggie, apple cider vinager will do.

Answer 6

Collards with Smoked Pork:

3 pounds collards
4 cups water
1 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, chopped
2 (16-ounce) cans one-third-less sodium chicken broth
2 smoked ham hocks (about 1 1/4 pounds)
Hot pepper sauce (optional)

Remove stems from collards. Wash leaves thoroughly; pat dry, and chop coarsely to equal 10 cups.

Combine water and next 6 ingredients (water through ham hocks) in an 8-quart Dutch oven or stockpot; bring to a boil. Add collards; cover, reduce heat, and simmer 1 hour or until collards are tender, stirring occasionally. Remove from heat.

Remove ham hocks from pan; let cool. Remove ham from bones, and finely chop; discard bones, skin, and fat. Add chopped ham to collard mixture; stir well. Cook over medium heat until thoroughly heated. Serve with hot pepper sauce, if desired.

Yield: 6 servings (serving size: 1 cup)

Answer 7

my way -to eat the ham is to start a big pot of pinto beans ,lets do a 12-qt.

fill 1/2 w/water
start a slow boil
add salt,and 2-chopped onions, 2-halfed garlic bulbs,and a dozen large jalapenos (whole )
add 4-hocks or pigs knuckles,1-lb.-bacon,and 1/2 stalk of celery
low-boil covered for 2-hrs
add water to 3/4's of pot
cook again adding water to the 3/4-mark!!
when the hocks (meat ) pulls from the bone -add 8-cups cleaned-pinto beans
salt,and bring to quick boil -reduce heat and simmer for up to 3-hrs,covered
taste and season as needed
while this cooks
make some steamed rice,pasta or butter-fried corn tortillas -(for the starch ) corn,green-beans,peas,or a salad with cabbage and some fruit are good -
dessert-
bananas-with a carmalized-sugar sauce,
fried peaches with grapes in a marmalde (heated)
peanut-butter-cookie-juice-butter-and a toast with icecream !!!

Answer 8

I usually use Ham hocks when i cook ANY pot of beans and when I make collard greens. You just put the hock in the pot, and when the dinner is almost done, take out the hock, let it cool, cut up the meat, put the meat back in the pot, and it is wonderful.

Answer 9

There is no one single Paleo Diet, as our ancestors from all over the world ate dramatically different diets depending on the climate where they lived, their landscape, accessibility to water bodies, and the latitude that they lived. This is a detailed meal plan for the paleo diet https://tr.im/ZH02R

In some cases, a Paleo Diet may be 90% plant foods and 10% animal foods, and in other cases, a Paleo Diet may be 90% animal foods and 10% plant foods.

For example, our ancestors that lived near the equator had year long access to more plant materials such as root vegetables and various fruits, veggies, and nuts.

On the other hand, our ancestors that lived at higher latitudes further away from the equator only had access to fruits and vegetables seasonally at one specific time period per year, and had larger periods of the year where they ate a higher % of meats, organ meats, fish, and other animal-based foods, or fermented foods that could be stored for winter.

Answer 10

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