| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Beef, And, Pork | 1 | Servings |
INGREDIENTS
| 3 | lb | Or more fresh pork hocks or pigs feet |
| 3 | c | Water |
| 3 | c | White vinegar |
| 2 | Onions, quartered | |
| 6 | Whole cloves | |
| 1/2 | ts | Allspice |
| 2 | Bay leaves | |
| 4 | ts | Salt |
| Few peppercorns | ||
| 1 | tb | Sugar |
INSTRUCTIONS
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 <hammer@imag.net> on Sun, 19 Jan 1997.
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