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Saturday, 12 December 2015

Wumpa in the days of yore . . . and Asian-Flavored HEADCHEESE

Happy Birthday, Wumpa!  We're all looking forward to seeing you soon.

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!