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Pickled Pork Hocks

Meat.World's picture
Ingredients
  Fresh pork hocks 4 Pound (4 Hocks, 1 Pound / 1/2 Kilogram Each)
  Water 2 Cup (32 tbs)
  White distilled vinegar 1⁄2 Cup (8 tbs)
  Bay leaf 1 Small
  Garlic cloves 6 Medium, peeled and crushed slightly
  Dark brown sugar 2 Tablespoon
  Salt 1 Tablespoon
  Whole black peppercorns 1⁄2 Teaspoon
  Soy sauce 2 Tablespoon (Preferably Japanese)
Directions

Combine the water, vinegar, bay leaf, garlic, brown sugar, salt and peppercorns in a heavy 4- to 5-quart [4- to 5-liter] casserole and stir until the sugar and salt dissolve.
Add the pork hocks, turning them about with a spoon until they are evenly coated with the vinegar mixture.
Bring to a boil over high heat, reduce the heat to low, cover tightly and simmer for one and a half hours. (Check the pork from time to time; if the liquid seems to be cooking away, replenish it with boiling water.)
Stir in the soy sauce, cover again and simmer for 30 minutes longer, or until the pork is tender and shows no resistance when pierced with a small, sharp knife.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pork
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
90 Minutes
Ready In: 
110 Minutes
Servings: 
8

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