Braised Ham Hock and Vegetables. Braised collards in rich pot likker (pot liquor), simmered with smoked pork and onions until everything is meltingly tender, is a classic Southern dish. Simmering the ham hocks until the meat falls off the bones creates a deeply flavorful broth. This is a cooking video wherein I will demonstrate how to cook pork pata humba or braised ham hock in soy sauce and pineapple juice.
From Wikipedia, the free encyclopedia: "A ham "hock" is the end of a smoked ham where the foot was attached to the hog's leg. It is the portion of the leg that is. Ham hock – the bit between a pig's front trotter and shoulder – or "hand" as butchers would call it. You can cook Braised Ham Hock and Vegetables using 14 ingredients and 6 steps. Here is how you cook that.
Ingredients of Braised Ham Hock and Vegetables
- Prepare 2 of Ham Hocks.
- You need 2 Ears of Corn.
- You need 2 of Small Heads Cabbage.
- It’s 3 of Carrots.
- It’s 1 of Large Onion.
- It’s 5 of Eggs.
- It’s of Worcestershire Sauce (7 Shakes).
- You need 3/4 Cup of White Cooking Wine.
- Prepare 1/4 Cup of Balsamic Vinegar.
- It’s 1/4 Cup of BBQ Sauce.
- Prepare of Black Pepper.
- It’s of Seasoned Salt.
- Prepare of Creole Seasoning.
- It’s of Kosher Salt.
Ham hocks can be boiled, roasted, simmered, braised or cooked in a slow cooker, either alone or with other ingredients. Depending on the method of cooking, a ham hock can take anywhere from two to eight hours to become tender. Traditionally, ham hock is slow-cooked to provide the best flavor for. Braised Beef, Braised Lamb, Braised Chicken and More.
Braised Ham Hock and Vegetables instructions
- Add Ham Hocks to a pot. Add just enough water to cover. Bring to a boil, then reduce to a simmer for 30 minutes. Skim off any drugs that float to the top..
- Remove Ham Hocks and turn off heat. Reserve. Wash and prep all veggies. Remove, kernels from corn, peel onion, etc. save all scraps, peels and husks..
- Add all scraps and trim to the ham broth. Season generously and add cooking wine. Cover. Bring to a hard boil, reduce heat to a rolling boil. Cook for an hour. Keep an eye on the liquid. If you think it’s getting low, add a bowl of water..
- Strain your ham infused vegetable broth. Return ham to broth. Broth should be barely covering the ham. Add water if it’s not. Add BBQ Sauce, Worcestershire, Balsamic Vinegar. Cover, bring to a boil, then low boil for 1.5 hours. Skim any drugs and add water if necessary. Boil 5 eggs and let cool while you wait..
- Add peeled and cooled hard boiled eggs to the pot with 45 minutes on the timer. Add veggies with 30 minutes left. Hit the veggies with a pinch of kosher salt to release water. Add some black pepper as well. Cook until veggies and pork are tender..
- Enjoy 😊.
Braising is a great and effortless way of cooking. We gather some of our favorite recipes for you to try this technique and enjoy a beautiful dinner. These braised pork feet are moist, tender and flavorful. They are braised in a slightly sweet and savory master sauce until the skin and meat fall from the bone. Reader's alert: If you don't like strange parts of the animal, say…. pig's feet, then please skip this article.