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Ingredientes
Direcciones
- Cover pork hocks with water. Add in onions, bay leaf and salt and pepper to taste. Cook till tender. Take the meat out and strain the juice and onion. Cut. Add in 1 c. vinegar. Mix Knox gelatin with 1/2 c. water.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 982g | |
| Calories 477 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.53g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 426mg | 18% |
| Potassium 491mg | 14% |
| Total Carbs 100.35g | 27% |
| Dietary Fiber 4.4g | 15% |
| Sugars 82.2g | 55% |
| Protein 9.07g | 15% |
