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Pickled Pork Hocks


You may have noticed by now that we're not exactly "normal" ;) We, for the most part, walk in the exact opposite direction of new food fads, favoring old cooking, curing, or preparation methods our grandparents were familiar with. You could definitely say we're "old fashioned" in that regard. Lee loves good pickled pork hocks but they're nearly impossible to find without a bunch of sugar or preservatives in them (never mind being raised as nature intended) so this winter, I've been playing around with a recipe to see if I could make some at home that could vie for Lee's new favorite. And, after a few batches and tweaking, here's the winner! I know you'll enjoy it too!!
It's pure, brothy, savory, sweet, tangy, gelatinous, goodness.

 

Pickled Pastured Pork Hocks
(or Chicken Gizzards)


Ingredients:

3 lbs Raw Pork Hocks or Chicken Gizzards (can add more if you want)

3 c Water

3 c Organic White vinegar

2 Onions, quartered

6 Cloves

1/2 tsp Allspice (Whole or Ground)

2 Bay Leaves

4 tsp. salt

A few Peppercorns

1 Tbsp Coconut Sugar, Agave Sugar, or Raw Honey

 

Preparation
(EASY!)

 

  1. Wash the hocks/gizzards and fit into dutch oven, kettle, or Instant Pot.
  2. Cover with water and vinegar. Bring to a boil and skim.
  3. Add onions, cloves, allspice, bay leaves, salt, peppercorns and sugar.
  4. Cover and simmer until meat is tender, about 3 hours. (modify time in insta Pot to approx 30 minutes).
  5. Cool in the liquid, then lift hocks/gizzards into a wide-mouthed jar or other storage container and pour enough liquid over them to cover.
  6. Keep chilled in the refrigerator for 1 week before eating for the best "pickled" flavor.

These are a great carb snack or appetizer alternative! The most recent batch I made was 15 lbs so they were in the fridge for about 6 weeks before they were eaten completely and they were amazing the whole time. I think they would last up to 3 months in the refrigerator. One thing worth noting is that because there are no nitrate preservatives in this recipe, the meat will be a "cooked grey" color instead of the bright pink color that the preservatives make them but this is what wholesome, authentic cooked foods look like!


Best of luck! I'd love to hear how yours turn out if you care to pass along a picture and a message! :)

 

 

 

Love Good Food & Be Nourished this Week!

​- Mary & the Northstar Tribe

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