Pickled Pork Hocks
|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|
|Whole black peppercorns||1⁄2 Teaspoon|
|Soy sauce||2 Tablespoon (Preferably Japanese)|
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.