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3
ar
-----
5
1/2
2-1/2
-----
a/r
6
-----
6
2
1/2
5
1/2
1/2
3/4
1/2
-----
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#
---
T
t
qt
---
oz
---
t
T
t
in
T
---
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Pork Hocks (1)
Water
-- Cure
Salt
Saltpeter (2)
Water
---------
Vinegar (3)
Onion
-- Spices
Chilis dry (4)
Bay Leaf
Peppercorns
Cloves
Coriander seed
Mustard seed
Ginger sliced
Salt
---------
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Make: - (3+ days - about 2 hours work)
- Prepare jars sufficient to hold the hocks. 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 large pot with plenty of water to cover (they will twist, taking
up a lot more room). Bring to a boil for two minutes. Pour out into
a clean sink and rinse. Wash the pot.
- Mix the Cure in the large pot, then add the Hocks
Bring the pot to just short of a boil (208°F/98°C, a bit
lower at higher altitudes). Hold it there for a 5 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 minutes.
- 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.
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