Monday, April 1, 2013

Pigs feet and pork hocks

Pigs Feet And Pork Hocks


  • Pigs feet and pork hocks (2 each per person)
  • Water for cooking
  • Salt to taste


  • Put the piggy feet and the hocks into a large pot of water and cook for two hours (bring to a boil, and then let them simme
  • Add desired amount of salt and boil for 10 more minutes (the bones should be showing and the meat and skin should have retracted from the bones, a fork should be able to easily pierce the meat/skin)
What does not get eaten can be kept in the fridge and reheated the next day.
This meal is also good with sauerkraut.
Happy gnawing!

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