| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 6 | gl | WATER, BOILING |
| 64 | lb | PORK HOCKS HAM FZ |
| 2 | t | GARLIC DEHY GRA |
| 3 | lb | ONIONS DRY |
| 3 | T | PEPPER BLACK 1 LB CN |
| 9 | BAY LEAVES | |
| 6 | T | SALT TABLE 5LB |
INSTRUCTIONS
PLACE FROZEN PORK HOCKS IN STOCK POT OR STEAM-JACKETED KETTLE. ADD WATER, SALT, BAY LEAVES, GARLIC, RED PEPPERS, AND ONIONS. COVER; BRING TO A BOIL; REDUCE HEAT; SIMMER 3 HOURS OR UNTIL TENDER. PLACE PORK HOCKS IN SERVING PANS. ADD ENOUGH COOKING LIQUID TO HALF COVER PORK HOCKS. REMOVE BAY LEAVES BEFORE SERVING. NOTE: 1. IN STEP 1, 1 1/2 TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE CARD A01700. NOTE: 2. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB QUARTERED DRY ONIONS. Recipe Number: L10000 SERVING SIZE: 1 PORK HOC From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 5
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 426mg
Potassium: 22.3mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: <1g