Pork hocks are amongst the tastiest parts of a pig. They are commonly used to add flavor and enhance the taste of various dishes. They go well with some types of vegetables such as navy beans, green beans and cabbage. Furthermore, people can also use them in making different kinds of tasty dishes like Pork Hocks with Sauerkraut and Collard Greens with Pork Hocks. Here is a closer look at these simple and yet very tasty recipes.
Pork Hocks with Sauerkraut
This recipe is very easy, and can actually satisfy up to six individuals. The ingredients for this particular dish include ¾-teaspoon of caraway seed, a quart of sauerkraut and 2½-teaspoon of salt. Furthermore, you also need at least 2-quarts of hot water as well as 6-pieces of pork hocks. Cooking this one is very easy, which starts with the washing of the pork hocks. After that, place them in a large saucepan. Pour in the hot water. Add the salt and then cover the pan. Cook until the pork hocks are tender, which may take around 2 hours to accomplish. After this important step, pour off lots of liquid. Put in the caraway seed and sauerkraut. Wait for another half-an-hour to cook. Serve and enjoy this delectable dish.
Collard Greens with Pork Hocks
For those who want something healthy, they can try this simple recipe. First, gather the right ingredients including 3-pounds of collard greens, 6-cups of water and 2-pieces of smoked pork hocks. The other vital components for this particular dish are 8-pieces of small peeled white potatoes, a pinch of sugar as well as a teaspoon of salt.
Find a nice clean saucepot, preferably one that can easily hold 6-quarts of liquid. Put the pork hocks inside. Pour in 6-cups of water, which should be enough to cover the pork. Put on the cover and then set the stove to medium-high heat. When the water boils, simply reduce the heat to low. Let the dish stand for at least 1½-hours.
While cooking the pork hocks, you can start preparing the collard greens. Slowly break off the stems and then wash the leaves well. Cut larger leaves into bite-size pieces. To do this, roll several leaves together and start slicing through them. Cut them into ¼-inch strips. Using a second saucepot, put it on top of medium-heat and then put the greens together with 6-cups of water. Boil for at least 5 minutes and then drain. Add the potatoes, sugar, salt and parboiled greens right into the saucepot containing the pork hocks. Cook the dish for at least 25 minutes more. Cut the pork and then serve with potatoes and collard greens. This can satisfy up to 12 individuals.
