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Add a photoRaciónes: 12
Ingredientes
- 6 gal WATER, BOILING
- 64 lb PORK HOCKS HAM FZ
- 2 tsp GARLIC DEHY GRA
- 3 lb ONIONS DRY
- 3 Tbsp. PEPPER BLACK 1 LB CN
- 9 x BAY LEAVES
- 6 Tbsp. SALT TABLE 5LB
Direcciones
- 1. PLACE Frzn PORK HOCKS IN STOCK POT Or possibly STEAM-JACKETED KETTLE. Add in WATER,SALT, BAY LEAVES, GARLIC, RED PEPPERS, AND ONIONS. COVER; BRING TO A BOIL; REDUCE HEAT; SIMMER 3 Hrs Or possibly Till TENDER.
- 2. PLACE PORK HOCKS IN SERVING PANS. Add in Sufficient COOKING LIQUID TO HALF COVERPORK HOCKS. REMOVE BAY LEAVES BEFORE SERVING.
- NOTE: 1. IN STEP 1, 1 1/2 TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE
- NOTE: 2. IN STEP 1, 1 LB 2 Ounce DRY ONIONS A.P. WILL YIELD 1 LB QUARTERED DRY ONIONS.
- SERVING SIZE: 1 PORK HOC
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2007g | |
| Recipe makes 12 servings | |
| Calories 46 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3569mg | 149% |
| Potassium 175mg | 5% |
| Total Carbs 10.91g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.45g | 3% |
| Protein 1.38g | 2% |
