General fitness, health and nutrition · Public discussion

Pork Hocks (4) Collection

Started by Marlene C. · · Last activity · 1 post · 1,251 views

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General fitness, health and nutrition
Published
14 January 2004
Last activity
14 January 2004
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Marlene C.
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  1. Greens with Pork Hocks Stewed Pork Hocks Pork N' Bean Soup Pork Hocks and Sauerkraut

    Greens with Pork Hocks

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

    Place pork hocks in 6 quart sauce pot. 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 sauce pot; 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. Makes 10 to 12 servings.

    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.

    Pork N' Bean Soup

    1 extra large can pork 'n beans 6 cup water 2 cup sliced carrots 1 celery stalk, diced 1 tbsp.
    parsley Ham hock or ham 1 onion, chopped
    2/2 sm. head cabbage, chopped Salt and pepper

    Cook ham hock in water until tender. Remove hock and debone. Return ham to water. Add vegetables to
    water and simmer 30 minutes. Stir in pork 'n beans, parsley, salt and pepper. Stir until heated.

    Pork Hocks and Sauerkraut

    6 to 9 pork hocks 3 cup sauerkraut 1 cup plus sauerkraut juice and water 2 to 4 med. to large onions
    Celery seed

    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.

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