pork hocks

[tims]

OK maybe this is not what this site is for but what is your your favorite recipe

[Big Guy]

A French Canadian Favorite!

Ragout Pattes de Cochon

6 Pork hocks
1 large onion
salt and pepper to taste

Meat balls
� tsp. Cinnamon
� tsp. Allspice
1 lb. ground beef
1 lb. Ground pork
salt and pepper to taste

Thickener
2 cups flour browned in butter to make a rioux

Add water to cover hocks in large pot. Add � of the onion. Bring to a boil then reduce heat and simmer 2-3 hrs until meat falls from bones.
Make meat balls with pork and beef mixture, spices and some chopped onion .
Remove fat and bones return the broth to a boil, add the meatballs and simmer for 1 hr.
Brown flour in a frying pan with a little butter, add to meat and broth to thicken. Cook for 30 minutes at simmer.

[Patricia Thornton]

I don't think I have a really favourite recipe but ask me what is my favourite food and that's a different question - a good pair of kippers - hard to get these days, but I could eat them at any time of the day!

[tims]

what are kippers

[aris]

When all else fails, check Wikipedia:

http://en.wikipedia.org/wiki/Kippers

[Ken D]

We just do them the easy way: we have the vendor slice the hocks into one inch slices, boil a while to set the protein and remove some fat, layer the slices in sauerkraut and thick sliced spuds, in a slow cooker, let run for about 4 hours, and Bob's yer uncle.
(The resulting liquid from the prep boil is decanted, frozen, and saved for the next boil, be that chicken prior to BBQ'ing, spare ribs, etc. The resulting broth is strained, and saved for borscht, hangover soup, etc.)