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  Fresh pork hocks 3 Pound, split
  Onion 1 Large, quartered
  Celery leaves 1⁄4 Cup (4 tbs) (1 handful)
  Salt 1 Teaspoon
  Bay leaf 1
  Thyme 1⁄2 Teaspoon
  Egg 1 , beaten
  Soy sauce 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Prepared mustard 1 Teaspoon
  Vinegar 1 Tablespoon
  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.

Recipe Summary

Preparation Time: 
5 Minutes

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