Deviled Pork Hocks
|Fresh pork hocks||3 Pound, split|
|Onion||1 Large, quartered|
|Celery leaves||1⁄4 Cup (4 tbs) (1 handful)|
|Egg||1 , beaten|
|Soy sauce||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Prepared mustard||1 Teaspoon|
|Dry bread crumbs||3⁄4 Cup (12 tbs)|
|Bacon dripping||1⁄2 Cup (8 tbs)|
Scrub the hocks and place in saucepan with the next five ingredients.
Add 4 cups warm water; cover and simmer 1 1/2 to 2 hours, or until tender.
Drain meat and set aside.
Pour broth back into the saucepan; simmer uncovered until reduced to 2 cups, then skim off fat.
Dry the hocks on absorbent paper and discard the skin.
Dip each hock into a mixture of the egg, sauces and vinegar, then roll in the crumbs and saute in bacon dripping until golden.
Keep meat hot while preparing the sauce.
Heat broth, stir in a smooth mixture of 3 tablespoons flour and 1/4 cup cold water; add 1/2 teaspoon gravy browning or meat extract; taste for seasoning, adding dash pepper and a little chopped parsley.
Pour sauce around hocks on hot platter.