Pickled ham hock is popular around all over the world for its decent contrast of flavor. You will find different branded pickled ham hock, pickled pork hock, or pickled pig hock in the market. But homemade ham hock offers you different satisfaction.
Also, there is so much confusion about which recipe to follow. Today, I am here to share my favorite pickled pork hock recipes with you that will help you to prepare perfect pork hocks as you want them to be. So, search no longer, just learn the recipes and make it.
Table of Contents
Pickled Pork Recipe:
With this special recipe, you can prepare your favorite pickled ham hock at home. The bones of the pig’s feet come out intact, providing the best option for you to remove the meats. Anyway, before consuming it, don’t forget to skim off the fatty layer, this can be harmful to your daily diet.
My grandmother loves this recipe so much that she asked to prepare it more for her. Here is the written recipe with clear instructions.
Pickled Ham Hocks Ingredients:
- 1 small ham hock
- 2/3 bay leaves
- 3 teaspoons of Kosher salt
- 3 dried red chili pepper
- 1 shallot, finely chopped
- 2 cups of white wine vinegar
- Coldwater
How to Make Pickled Pork Hocks Step By Step:
Step 1: Take a large saucepan, and add 1 small ham hock with pig’s feet.
Step 2: Season the ham hock with chili pepper, salt.
Step 3: Add chopped shallot including bay leaves.
Step 4: Cover the saucepan with cold water.
Step 5: Bring the water to boil. Then reduce the heat to a simmer for 1 hour or until you can easily
remove the meats from the bone.
Step 6: Turn off the stove and let stand to cool at room temperature.
Step 7: Stain the liquid in a container, and transfer the pieces of pork to another bowl.
Step 8: Now release the skin and fat from the pork, separating the feet into small pieces.
Step 9: Now remove the meat from the ham hock, discarding the bone, skin, and fat.
Step 10: Take a re-sealable 1-quart jar and add the feet along with meaty bits.
Step 11: Pour the reserved liquid over the meat. Then pour the white wine vinegar.
Step 12: Seal the jar with a lid, placing it in the fridge.
Step 13: Let the flavor melt in the fridge for 3 hours or up to overnight.
After removing from the fridge, skim off another fat layer from the top before serving. The tanginess of the pickled ham hock will melt your heart instantly. One of the amazing pork appetizers, you will find around the world.
Sweetened Vinegar Pickled Pork Hocks Recipe:
The sweetened vinegar pickled pork is very popular among the Chinese, because of its taste. If you have ever been to China, you will find that in every restaurant’s menu, this is available.
The ingredients are simple but the main factor is the cooking process. I have learned this recipe from my Chinese friend. She makes it so well. You want to taste it again and again if you can prepare it correctly.
Ingredients we Need
- 730 g of pork hock
- 200 g of ginger
- 1200 ml of sweetened black vinegar (2 bottles of Pat Chan vinegar)
- 6 boiled eggs
- Olive oil
Directions Step by Step:
Step 1: Peel the ginger and cut it into cubic size.
Step 2: Take a small frying pan, and fry the ginger pieces without oil in low heat. The inside water of the ginger pieces will dry. When they look drier, pour a pinch of olive oil and fry until the gingery odor comes from it.
Step 3: Take a casserole pot and pour black vinegar over medium heat. When the vinegar about to boil, add the ginger.
Step 4: While boiling, reduce the heat to a simmer and cook for 10 minutes. Remove from heat and set aside to cool at room temperature. Keep in the fridge for 2 hours.
Step 5: Boil the pork hocks in a saucepot for 1 hour over low heat. Drain off the liquid and keep aside.
Step 6: Removing the ginger-vinegar liquid from the fridge, boil it again in the casserole pot. Add the semi-tender pork hock, and cook for another 1 hour or tender.
Step 7: Now, add the boiled eggs into the liquid, heating for another 5 minutes. Turn off the stove and let the eggs soak into the liquid.
Serve the Chinese style pickled pork hot.
How to Eat Pickled Pigs Feet:
The most common way to eat pickled pig feet is to take them out straight out of the jar and enjoy with knife and fork. But if you desire, there are several methods of consuming.
I would like you to know the methods so that you can provide your family members, friends, guests with a different type of pickled pork hocks.
You can prepare the pickled pig hocks (after removing from the freezer) with pancake batter and cornmeal by deep-frying them. This method will add balanced sweetness to your pickled pig hock.
You can also try it like a traditional Chinese recipe with sweetened black vinegar and ginger. The taste is quite different but magical. You can see the recipe above.
These three ways are my most favorite. If you are too lazy then 1st method will be the one for you. Yet, if you don’t try the Chinese traditional method, you will miss it.
Conclusion:
Try both of the recipes to enjoy the pickled pork dishes differently and surprise people with the variations, as almost all pickled pork recipes taste the same. Stay connected to learn more recipes.
