Spikes Jellied Pork Hocks Recipes

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OMA'S SCHWEINSHAXE ~ HOW TO MAKE PORK HOCKS



Oma's Schweinshaxe ~ How to make Pork Hocks image

Learn how to make German Roasted Pork Hocks (Pork Knuckles) anytime you want something traditionally German and wonderfully delicious! A hearty Oktoberfest meal for any time of the year!

Provided by Gerhild Fulson

Categories     dinner

Time 3h45m

Yield 2

Number Of Ingredients 5

fresh pork hocks
carrot
onion
leeks
seasonings

Steps:

  • Prep and cook according to the recipe. Broil to crispen skin and serve

SPIKE'S JELLIED PORK HOCKS



Spike's Jellied Pork Hocks image

Make and share this Spike's Jellied Pork Hocks recipe from Food.com.

Provided by Allyoop

Categories     Pork

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 4

4 fresh pork hocks, washed
1 onion, unpeeled
1 tablespoon salt
2 cloves garlic

Steps:

  • Add enough water to cover the hocks.
  • Bring to a rapid boil- boil for 5 minutes.
  • Pour off all the water and wash hocks again.
  • Add enough water to cover hocks.
  • Bring to boil and simmer for 3 1/2 hours.
  • Add a washed unpeeled onion, and 1 tbsp salt or to taste.
  • Add the garlic chopped fine.
  • Simmer for 1/2 hour more.
  • Remove bones and skin.
  • Arrange meat in a shallow pan.
  • Pour broth over meat using a strainer.
  • Let Jell.

Nutrition Facts : Calories 13.8, Sodium 1745.2, Carbohydrate 3.3, Fiber 0.4, Sugar 1.2, Protein 0.3

PICKLED PORK HOCKS/PIGS FEET



Pickled Pork Hocks/pigs Feet image

not set

Provided by BigOven Cooks

Categories     Appetizers

Time 1h

Yield 1

Number Of Ingredients 10

3 lb fresh pork hocks Or more
3 c Water
1/2 ts Allspice
Few peppercorns
3 c White vinegar
2 Onions quartered
4 ts Salt
6 Cloves
2 Bay Leaves
1 tb Sugar

Steps:

  • 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 on Sun, 19 Jan 1997.

Nutrition Facts : Calories 8366 calories, Fat 835.466675 g, Carbohydrate 106.88176 g, Cholesterol 913.92 mg, Fiber 26.5628003740311 g, Protein 84.504575 g, SaturatedFat 305.468745 g, ServingSize 1 1 Serving (2746g), Sodium 6935.9765 mg, Sugar 80.3189596259689 g, TransFat 41.6719 g

PICKLED PORK HOCKS



Pickled Pork Hocks image

Make and share this Pickled Pork Hocks recipe from Food.com.

Provided by JANIC412

Categories     Pork

Time P10DT2h30m

Yield 20 serving(s)

Number Of Ingredients 10

2 gallons water
1 lb pickling salt
1 teaspoon saltpeter (can be found at a drug store)
10 fresh pork hocks, cut in half crosswise
2 stalks celery, chopped
1 carrot, chopped-no need to peel
1 medium yellow onion
2 bay leaves
8 whole allspice
8 black peppercorns

Steps:

  • Marinate the hocks in the corning solution in the refrigerator for 10 days. Keep a heavy plate on the top of the meat so that all pieces are under the solution at all times. Check them each day to be sure they are all under the solution.
  • At the end of the 10 days drain the meat and discard the liquid.
  • Rinse the hocks and place in a large pot.
  • ADD: 2 celery stalks, chopped 1 carrot, chopped-no need to peel 1 medium yellow onion, peeled and chopped 2 bay leaves 8 whole allspice 8 black peppercorns Just barely cover with fresh water.
  • Bring to a boil, cover and simmer for 2 1/2 hours. You may have to add a bit more water.
  • When pork hocks are very tender, remove from pot and serve over sauerkraut if desired.

Nutrition Facts : Calories 4.2, Sodium 8815, Carbohydrate 0.9, Fiber 0.2, Sugar 0.5, Protein 0.1

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