Pork Hocks (1)
Chilis dry (4)
- Prepare jars sufficient to hold the feet. They should be as sterile as
possible (a thorough cleaning with a strong disinfecting cleanser like
Comet or an even stronger "institutional" version seems to do fine).
- Wash HOCKS well to remove all bone particles. Put them in
a pot with plenty of water to cover and bring to a boil for one
minute. Pour out into the sink and rinse. Wash the pot.
- Mix the Cure in a large pot, then add the Hocks Bring
the pot to just short of a boil (210°F/99°C). Hold it there for
a couple minutes so the hocks are warmed through.
- Set aside, tightly covered, for 12 hours or a bit more.
- Bring up to 180°F/82°C and hold between 180°F and
190°F until hocks are cooked to the right state. At this low
temperature that will take around 1 to 1-1/4 hour, depending on
thickness. They should still seem a little undercooked with he skins
a bit chewy.
- Drain the hocks, discarding the cooking liquid.
- Clean the pot and return the Hocks. Pack them down, then
pour in enough Vinegar to just about cover. Remove the
Hocks again and set aside.
- Cut ONION into lengthwise wedges and stir into the Vinegar,
then stir in all Spices. Bring to a boil and simmer for about 20
- Strain the pickle liquid and return to a boil. Put the Hocks
back in and bring up to 180 °F/82°C, then turn off the heat.
CAUTION: if the liquid exceeds about 190°F the hocks will
fall apart completely.
- With tongs, transfer the Hocks into the sterile jars. Pour the
pickle vinegar over to cover. If you have extra pickling vinegar
save it in a separate jar for topping off as you remove hocks feet
from the jar.
- Cover jars tightly and let sit in a cool place for 3 days or more
before you start eating them.
- When serving, rinse the pieces in warm water to reduce the acidity.