Simmered Pork Hocks L.Meat, Fish, and Poultry No.100
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|Yield: 100 Portions Each Portion: 1 Pork Hock|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Pork Loins | 64LB | | 1. Place frozen pork hocks in |
|Boiling Water | | 6.00 Gal | stock pot or steam-jacketed |
|Salt | 8OZ| 0.75 Cup | kettle. Add water, salt, bay |
|Bay Leaves | | 9.00 EA | leaves, garlic, red peppers, |
|Garlic | | 6.00 EA | and onions...CONTINUED |
|Peppers, Red, Crushe| | 2.00 Tbsp| 2. Cover; bring to a boil; reduce |
|d | | | heat; simmer 3 hours or until |
|Onions | 1LB | 3.25 Cup | tender. |
| | | | 3. Place pork hocks in serving |
| | | | pans. Add enough cooking li- |
| | | | quid to half cover pork hocks. |
| | | | Remove bay leaves before |
| | | | serving. |
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NOTE: 1. In Step 1, 1 1/2 tsp dehydrated garlic may be used. See
Recipe Card A-17.
2. In Step 1, 1 lb 2 oz dry onions A.P. will yield 1 lb
quartered dry onions.
VARIATION
1. SIMMERED PIGS' FEET: In Step 1, use 64 lb pigs' feet. Follow
Step 2. EACH PORTION: 1 Pig's Foot.