| 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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