Zuurkool Met Spek Sauerkraut And Pork Hocks Recipes

Steps:

• Place pork hocks in a stockpot and add water; bring to a boil, reduce heat and let simmer for about 3 hours or until tender.
• Add sauerkraut and cook until well done.

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.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place pork roast in a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple together in a large bowl. Pour sauerkraut mixture over roast.
• Bake roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue to cook roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), adding water if sauerkraut mixture looks dry, about 2 hours more.
• Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.

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.