Best Zuurkool Met Spek Sauerkraut And Pork Hocks Recipes

SPEK MET WITTEKOOL - PORK HOCKS WITH CABBAGE

Steps:

• Simmer the pork hocks in water until tender, about three hours (if using a slow cooker, up to 8 hours).
• Cut cabbage into eighths; add to pot and sprinkle with salt and pepper.
• Cook until tender.

GERMAN STEAMED SAUERKRAUT & PORK HOCKS RECIPE - (4.4/5)

Steps:

• Drain sauerkraut, wash under cold running water, and let it soak in a pot of cold water for 10-20 minutes. A handful at a time, squeeze the sauerkraut until it is completely dry. In a heavy 4 quart casserole, melt lard or shortening until a haze forms above it. Add the chopped onions and cook, stirring 8-10 minutes, or until onions are lightly browned. Add sauerkraut, sugar and 2 cups of water mix thoroughly , separating the strands of sauerkraut with a fork. Add spices to mixture and place pork on top of mixture. Bring to a boil over high heat, reduce heat to low, cover and cook for 20 mintues. Grate the raw potatoe directly into the casserole, and with a fork, stir into the sauerkraut mixture . Cover and cook at 350 degrees for 2 hours. or until sauerkraut has absorbed most of the liquid. If too dry, add a little more water. Remove and discard spices. Taste for seasoning .

SPIKE'S JELLIED PORK HOCKS

Steps:

• Add enough water to cover the hocks.
• Bring to a rapid boil- boil for 5 minutes.
• Pour off all the water and wash hocks again.
• Add enough water to cover hocks.
• Bring to boil and simmer for 3 1/2 hours.
• Add a washed unpeeled onion, and 1 tbsp salt or to taste.
• Add the garlic chopped fine.
• Simmer for 1/2 hour more.
• Remove bones and skin.
• Arrange meat in a shallow pan.
• Pour broth over meat using a strainer.
• Let Jell.

PICKLED PORK HOCKS

Steps:

• Marinate the hocks in the corning solution in the refrigerator for 10 days. Keep a heavy plate on the top of the meat so that all pieces are under the solution at all times. Check them each day to be sure they are all under the solution.
• At the end of the 10 days drain the meat and discard the liquid.
• Rinse the hocks and place in a large pot.
• ADD: 2 celery stalks, chopped 1 carrot, chopped-no need to peel 1 medium yellow onion, peeled and chopped 2 bay leaves 8 whole allspice 8 black peppercorns Just barely cover with fresh water.
• Bring to a boil, cover and simmer for 2 1/2 hours. You may have to add a bit more water.
• When pork hocks are very tender, remove from pot and serve over sauerkraut if desired.

ROAST SUCKLING PIG

Steps:

• Rinse the cavity well with water and dry; set meat to the side.
• Mix together and cook the liquid ingredients for 5 minutes.
• Mix the bread cubes, celery and seasonings together.
• Stuff the abdominal cavity firmly with the stuffing and sew up the opening or use skewers to seal.
• Fit aluminum foil caps over the ears and tail to avoid burning.
• These caps should be removed about l/2 hour before the barbecue is completed to obtain a uniform baking color.
• Leave a wooden block in the pig's mauth, so that a red apple can be inserted when the barbecue is completed.
• Briquettes are placed only on the sides of the charcoal grill and are separated from the suckling pig by the walls of a foil drip pan. (To make this drip pan, use 3 sheets of heavy aluminum foil molded slightly larger than the pig to collect the rich drippings.).
• Place the cooking grill over the foil drip pan. (This will allow you to add more briquettes as needed, and to collect the basting fluids.).
• Liberal usage of marinade on partially cooked suckling pig enhances the finished entree.