pork hoc

In article <[email hidden]>, "elaine" <[email hidden]>

Quoted message said:

Oops, bought a pork hoc instead of a ham hoc. Can I still make pea soup
with it. Or would there be a better soup to be made.

Thanks.
Elaine

Pork hock is wonderful for either peas or beans. :-)
I made split peas with the last one I did.

If you want that smoked flavor, fry up some bacon and then add it to the
soup.

Always pre-cook bacon for soups.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

On Fri 17 Feb 2006 01:17:25p, Thus Spake Zarathustra, or was it elaine?

Quoted message said:

Oops, bought a pork hoc instead of a ham hoc. Can I still make pea soup
with it. Or would there be a better soup to be made.

If you mean that you meant to buy a smoked hock and bought a fresh one
instead, yes, the difference will definitely be apparent. You might try
adding some smoked bacon to the soup for the flavor. The meat from the
fresh hock would still be a good addition to the pea soup, but not impart
the smokey flavor.

Here's a recipe that calls for fresh pork hock:

Farmhouse Supper Soup

1 pound fresh pork hock
4 cups water
2 cups cabbage thinly sliced
1 cup potatoes new, cubed
1/2 cup onions chopped
1/2 cup celery sliced
1 tablespoon chicken bouillon
1 garlic large, minced
1/4 teaspoon black pepper
1/4 teaspoon rosemary dried
1/4 teaspoon sage dried, crushed
1/4 teaspoon thyme dried, crushed
1/4 cup flour
1/2 cup water
Salt and pepper
Sour cream Dairy
Paprika

Bring meat and 4 cups water to a boil in a 3-quart saucepan. Reduce heat,
cover and simmer for about 1 hour until meat is very tender. Remove meat;
set aside.

To cooking liquid, add cabbage, potatoes, onion, celery, bouillon granules,
garlic, 1/4 teaspoon pepper, rosemary, sage, and thyme. Bring to a boil;
reduce heat, cover and simmer for 20 minutes until vegetables are tender.
Meanwhile, cut meat from bones and cube. Add meat to soup.

In a small bowl, stir flour and 1/2 cup water until smooth. Increase heat
to medium; stir flour mixture into boiling soup and boil until slightly
thickened. Taste and add additional salt and pepper if desired.

Ladle into individual soup bowls or mugs. Top each serving with a dollop of
sour cream and sprinkle with paprika.

--
Wayne Boatwright o¿o
____________________

BIOYA

elaine said:

pork hoc

ergo...?

Victor

elaine said:

Oops, bought a pork hoc instead of a ham hoc. Can I still make pea soup
with it. Or would there be a better soup to be made.

Both pork hocks and ham hocks are great with pinto beans or black
beans. -aem

Victor Sack said:

elaine said:

pork hoc

ergo...?

sum.

Pastorio

OmManiPadmeOmelet said:

In article <[email hidden]>, "elaine" <[email hidden]>

Quoted message said:

Oops, bought a pork hoc instead of a ham hoc. Can I still make pea soup
with it. Or would there be a better soup to be made.

Thanks.
Elaine

Pork hock is wonderful for either peas or beans. :-)
I made split peas with the last one I did.

If you want that smoked flavor, fry up some bacon and then add it to the
soup.

Always pre-cook bacon for soups.

Coincidentally, this is what I made today for lunch:

1 minced large clove garlic
1/4 diced med. onion
1 med carrot sliced
1 stalk celery sliced
1/4 cup diced green pepper
1/4 tsp. thyme
1 4 inch stalk fresh rosemary (about 1/2 tsp. dried)
1 large (or 2 med.) bay leaves
1 slice thick slice bacon cut into small pieces
1/3 piece of smoked hamhock (your fresh hamhock would do as well)
1 link Linguica sliced into .5 inch wedges or disks
1/3 to 1/2 small package of dried black-eyed peas
A few dashes of chipotle hot sauce
salt and pepper

Heat up a small soup pot, add bacon pieces and fry until almost crisp,
add onion, carrot, green pepper, celery, a dash of salt and pepper and
saute until translucent. Add garlic and saute a bit more. Put the
hamhock in the pot and add the lack beans, thyme, rosemary and bay
leaves. Add water to cover by 1 inch. Bring to low boil. After about
30 minutes remove the ham hock, allow to cool and strip off the meat.
Add water if necessary. It should be a little soupy unless you want a
thicker soup. Return the hamhock meat to the soup and add the
linguica. Adjust the salt and pepper. Serve.

You could probably add rice to this to thicken it up and make it more
like a gumbo in which case I would add some okra and cajun seasonings.

On Fri, 17 Feb 2006 15:17:25 -0500, "elaine" <[email hidden]>

Quoted message said:

Oops, bought a pork hoc instead of a ham hoc. Can I still make pea soup
with it. Or would there be a better soup to be made.

Is it a smoked pork hock? (ham hocks are different than just
smoked hocks).

If so, then yes.

-sw

On Fri, 17 Feb 2006 23:56:36 +0100, [email hidden] (Victor Sack)

Quoted message said:

elaine said:

pork hoc

ergo...?

Victor

proper hoc, perhaps.

Me? I'd smoke it first.
--
modom

"My baby's got no clothes
'Cause she's makin' chicken soup."

-- Chuck E. Weiss

modom said:

On Fri, 17 Feb 2006 23:56:36 +0100, [email hidden] (Victor Sack)

Quoted message said:

elaine said:

pork hoc

ergo...?

Victor

proper hoc, perhaps.

Me? I'd smoke it first.

What kind of pipe do you use to smoke pork hoc?
--

Practice safe eating. Always use condiments.

Victor Sack said:

elaine said:

pork hoc

ergo...?

Victor

propter hoc...?

Christine

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Oops, bought a pork hoc instead of a ham hoc. Can I still make pea soup
with it. Or would there be a better soup to be made.

Thanks.
Elaine

Don't think a pork hock would make a good soup at all. You need the hamy
flavour of the smoked hock.

Don't know what you'd do with a fresh pork hock.

MoM

Pork hocks are bland but delicious with some added flavor.They need to
be cooked for hours to be edible though-see crock pot thread!!!

oh,see 'Rival Slow Cooker'!!!

In article <[email hidden]>,

MoM said:

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Oops, bought a pork hoc instead of a ham hoc. Can I still make pea soup
with it. Or would there be a better soup to be made.

Thanks.
Elaine

Don't think a pork hock would make a good soup at all. You need the hamy
flavour of the smoked hock.

Don't know what you'd do with a fresh pork hock.

MoM

Oh MoM! Not true at all! :-)

I've had trouble finding intact trotters and I love them, and my local
oriental market sells whole pig legs. I have them cut so that I have a
hock and a trotter. I have to buy the whole leg.

I pressure cook the hock by itelf first with onions, garlic, ginger and
some lemon pepper. It's tough meat so I pressure it for 45 minutes. I
then remove the hock, strain off the solids and put the resulting stock
in the 'frige to cool. The lard floats to the top and I remove that, and
the remaining pork stock turns to gelly.

I debone the hock and shred up the meat, and reserve it.

I then take that stock and re-melt it, and add 2 parts stock to 1 part
soaked beans, lentils or split peas and put it back into the pressure
cooker with more onions, garlic, a bit of celery and carrot, and 1 lb.
of pre-cooked bacon. (bacon is cooked in the skillet, drained, cooled
and chopped).

Bring it up to pressure and pressure for 20 minutes. When the pressure
comes down, I add back the shredded meat.

The bacon adds the needed smoky flavor and the hock meat is delicious!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

bobemeril said:

Pork hocks are bland but delicious with some added flavor.They need to
be cooked for hours to be edible though-see crock pot thread!!!

Nah. Use a pressure cooker. 45 to 50 minutes. :-)

Works every time.

I pressure trotters for 1 hour.
Phoenix claws go for 45 to 50 minutes also.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

MoM said:

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Oops, bought a pork hoc instead of a ham hoc. Can I still make pea
soup
with it. Or would there be a better soup to be made.

Thanks.
Elaine

Don't think a pork hock would make a good soup at all. You need the hamy
flavour of the smoked hock.

Don't know what you'd do with a fresh pork hock.

MoM

Oh MoM! Not true at all! :-)

I've had trouble finding intact trotters and I love them, and my local
oriental market sells whole pig legs. I have them cut so that I have a
hock and a trotter. I have to buy the whole leg.

I pressure cook the hock by itelf first with onions, garlic, ginger and
some lemon pepper. It's tough meat so I pressure it for 45 minutes. I
then remove the hock, strain off the solids and put the resulting stock
in the 'frige to cool. The lard floats to the top and I remove that, and
the remaining pork stock turns to gelly.

I debone the hock and shred up the meat, and reserve it.

I then take that stock and re-melt it, and add 2 parts stock to 1 part
soaked beans, lentils or split peas and put it back into the pressure
cooker with more onions, garlic, a bit of celery and carrot, and 1 lb.
of pre-cooked bacon. (bacon is cooked in the skillet, drained, cooled
and chopped).

Bring it up to pressure and pressure for 20 minutes. When the pressure
comes down, I add back the shredded meat.

The bacon adds the needed smoky flavor and the hock meat is delicious!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

My soup turned out well despite the fact that the bone wasn't smoked. As
per suggestions, I fried up some bacon - added 1 hot sausage I had in the
freezer, carrots, celery etc. No pressure cooker, but it turned out fine!

E.

In article <[email hidden]>, "elaine" <[email hidden]>

Quoted message said:

My soup turned out well despite the fact that the bone wasn't smoked. As
per suggestions, I fried up some bacon - added 1 hot sausage I had in the
freezer, carrots, celery etc. No pressure cooker, but it turned out fine!

E.

Cool. :-)

Fresh hocks tend to be less expensive than ham (smoked) hocks anyway.

This is the perfect weather for bean soup. <G>

The sausage addition sounds interesting!

And yes, you CAN live without a pressure cooker, but my stove uses a lot
of electricity. The pressure cooker saves me $$$.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson