A fantastically solid appetizer, or dinner, for a solidly fantastic guy!
Based on a recipe in THE GOOD COOK, PORK. Time-Life, 1980.
4 fresh pork hocks
2 ½ cups water
½ cup white vinegar
1 bay leaf
6 garlic cloves, peeled and sliced
2 tbsp dark brown sugar
1 tbsp coarse sea salt
½ tsp peppercorns
2 tbsp Teriyaki sauce
· Stir water, vinegar, bay leaf, garlic, brown sugar, and peppercorns in a Dutch oven.
· Add pork hocks. Bring to a boil over high heat.
· Reduce heat to low, cover, and simmer for one and a half hours. Turn the pork hocks over now and then.
· Stir in the soy sauce and simmer for 30 more minutes.
*Reheat for 30 minutes and serve two of the pork hocks for supper with baked potatoes and a salad.
*Cut up the remaining 2 pork hocks. Discard bay leaf and peppercorns and then pour liquid over the meat. Put in fridge and the next day it will be jellied solid. Fantastic!