"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 02-28-2011, 11:47 PM   #31
Ogress Supreme
PrincessFiona60's Avatar
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 37,620
Originally Posted by Kathleen View Post
Oops! I'm guilty here. Apologies! Though...I want soup beans now.
Miso soup with fresh edamame! Okay, soup beans and pork...I get it!

“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 03-01-2011, 08:38 AM   #32
Chef Extraordinaire
Zhizara's Avatar
Site Moderator
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Hocks are not pig's feet. More like the elbow, next joint up the leg.


If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 03-01-2011, 09:28 AM   #33
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,399
Originally Posted by Grandma Rose View Post
Most of the answers to my pork hock question were about ham hocks. What I was asking was about pork hocks { not ham cured]
Grandma Rose
Though the suggestions I gave would work equally well with ham hocks, I was concentrating on the flavor and texture of the pork hocks, and what they would go well with. But I did forget another flavor combination, pork hocks would be great cooked with black-eyed peas, or with lentils. The natural pork flavor lends itself to rice dishes, and of course any of the legume family. Add onion, and make it sweet or savory.

The jelled liquid from the cooled broth of boiled pork hocks would have to be seasoned as a broth with salt, and perhaps a little pepper. The meat should be removed from the bones and shredded, then added back to the broth, and the whole thing chilled in a gelatin mold, or shallow bowl with sloping sides. The final gelatin is called an aspic and is often served with crackers or toast points.

Or, should you prefer, the pork hocks can be grilled over charcoal and wood, seasoned, and then the meat can be removed and served as a side dish. The bones, cartilage, and connecting tissue should be saved to make a broth, or aspic.

An interesting way to use the broth would be to serve it very hot, with veggies and noodles, that could be added to it, like at a pho restaurant.

Seeeeeya; Goodweed of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 03-02-2011, 03:19 PM   #34
Master Chef
CharlieD's Avatar
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,215
Originally Posted by Zhizara View Post
Hocks are not pig's feet. More like the elbow, next joint up the leg.
aha, my recipe will work just fine with that part too.

You are what you eat.
CharlieD is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:20 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.