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Pork Hocks and Pickled pigs feet

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I've always been a huge pork fan, but someone told me to try something different ( I don't know him well, and not to sure if I should listen to him). Its pork hocks, and or pickled pigs feet. I am kind of okay with trying them, but I am not even sure how you eat them. If you buy pickled pigs feet, do you have to fry them and or cook them, or can you eat them straight out of the jar (like pickles). Does the same thing go for Pork Hocks?

Anyone that can give me any information (Keep in mind, I live in NYC, I have no idea how this tastes, or how to even eat it, or what I would do, if I ordered online), I would really appreciate. I do have an interest in trying "pickled pigs feet" and "pork hocks", but I don't know how to order it, and if I do order it, what to do with it, and do I cook it, or just eat it out of the jar? Any answer or help is really appreciated.

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  1. If you can find smoked ham hocks, they make the best red beans and rice you'll ever eat. Boil them like a ham bone for flavor, and once the beans are cooked, pull out the hock, carve off the cartilage and meat, and mince it up and ad back to the red beans along with the bone again. I also add ham and andouille sausage.

    The one time I ate pickled pigs feet it was straight outta the jar.

    1. you could buy pigs feet and cook them korean style. I love to do that from time to time and they make a really good beer snack...and hopefully you won't get freaked out when you nosh on tiny pig toes.

      Take some pigs feet, boil them for an hour or so in some water with peppercorns, ginger, and garlic. After feet are done cooking, place in a container in the fridge. You must eat them cold or maybe at room temp...never hot. You want the collagen and all the other good bits to gel up and firm up. Dip the pigs feet in korean salted shrimp or salt mixed with korean chile flakes and sesame seeds.

      never had pickled pigs feet though, if you try them let me know how they taste (:

      1. My grandmother used to cook hocks in saurkraut Mmm I can taste them now, might have to try it myself.

        1. I have bought pigs feet for my husband and cooked them using a Dominican recipe - I would advise opening all your windows before commencing! I've never tried pickled or smoked ones.

          1. Pickled pigs feets, like pickled lambs tongue are meant to be eaten straight out of jar-best to have with cold beer. You always see these on bars esp. out West. They make a delicious snack but most might be adversed to the looks of a foot or tongue in jars-kinda reminiscent of anatomy classes. Ham hocks generally go best in soups or stews where the essence of a deep smokey taste is desired, such as in rice dishes, cabbage stews, spanish dishes-u get the point. Its too hard in texture to eat staight off the bone. Now to my favorite way of having pigs feet-YUMMY: we call it pickled pigs feet as well buy a total different way of preparing-you will find this on many menus in Hawaii-sorta of a combination of different ethnic origins-try the recipe-u will love!!! http://starbulletin.com/98/12/16/feat...
            scroll down to pig's feet recipe another great dish: http://tastyisland.wordpress.com/2007...

            enjoy!!

            1. All these people cooking pigs' feet are using raw pork trotters. Pickled pigs' feet can be eaten straight out of the jar as they are cooked in the brine before being bottled. If you want to purchase a bottle, they have them at a few of the downmarket grocers like C-Town, Western Beef or Met.

              Ham hocks, however, can be smoked or raw. I wouldn't eat the smoked versions as is. They're salty and used for flavoring slow-cooked foods. The raw hocks can be prepared myriad ways, whether braised, roasted, fried or baked.

              1. Just in case it isn't clear, hocks are the lower part of the leg, between the shank end of a ham/picnic ham, and the feet. So the hock has a higher proportion of bone and skin than the parts higher up, while the feet are mostly bone and skin.

                The hock is available smoked and fresh (frozen). Either version can be used in stocks or cooked with things like beans to add body and flavor. But they are also braised or roasted and eaten on their own. Germans in particular seem to value the roast hock.

                Feet are usually simmered till tender (several hours). They contribute a lot of gelatin (body) to broth. Foot stock rivals 'knox blocks' in stiffness. Perhaps the fanciest presentation for feet is to bread and fry them, but this requires some care to make sure they don't fall apart during the initial cooking. A simpler thing is to separate out all the little bones when cool, and chop up the remaining skin and meat for use in a soup.

                paulj

                1 Reply
                1. re: paulj

                  Just in case it isn't obvious, when I talk about long simmer of feet, I mean fresh ones, not the pickled.

                  Once you master pigs feet, then you can move on to cows feet. These are an essential part of a good Mexican menudo (tripe soup), but make a great soup on their own (e.g. Ecuadorian Mondongo), They have a higher proportion of tendon and other connective tissue than pigs feet. If you like tendon with your Vietnamese Pho, you'll like cows feet.

                  paulj

                2. Realize this is an old thread but might be fun to hear how people cook their pork hocks.....which are one of our favourite "very fatty" treats. We buy ours fresh from a Chinese market. We smoke them on our Green Egg with cherry wood at 225 to 250 degrees for 6 hours and the meat falls off the bone.

                  1 Reply
                  1. re: Deborah

                    My mother used fresh hocks or knuckles as the meat component in her "greens." Her pot of greens consisted of kale, escarole, savory and chicory, pepperoni sticks cut into 4" chunks, and a black wax cheese wedge, is it Locatelli Romano? Thrown in the last half hour. The "ItalianAmerican" version of Southern Greens. Lol

                  2. In Trinidad and Tobago there is a traditional "rum shop" dish called pig foot cutters or souse and is a much beloved dish especially around Carnival time.
                    The recipe is as follows:
                    2 lbs quarters pigs feet washed and rinsed in vinegar or lime juice.
                    5 cloves of garlic chopped.
                    Small red pepper.
                    Bunch of cilantro or if possible Culantro washed and dried/spun.
                    2 cucumbers peeled and cut into rounds.
                    1or 2 Habanero or Scotch Bonnet peppers depending on your tolerance.
                    Medium Spanish onion sliced.
                    Blend 2/3'rds of cilantro/culantro,3 cloves garlic,scotch bonnet,red pepper in food processor with some lime juice,salt and pepper into thin paste and season pigs feet with a table spoon of mixture, let rest for 1 hour.
                    Pressure cook feet in enough water to cover for 30/40 minutes or falling off bones,cool, soak and rinse until oil is no longer apparent.
                    Set aside and cool to room temp,add vinegar or lime juice and re season to taste,add green sauce and pour over pigs feet with sliced cucumbers,onions,balance of chopped garlic and cilantro
                    Let sit for flavors to marry and serve with cold beer and rum.
                    Enjoy.

                    1 Reply
                    1. re: Duppie

                      Your recipe sounds amazing! Right now I've got some pigs feet in the pressure cooker with really hot hot sauce and black pepper, onion, garlic. They've already been cooked before in a vinegar salt mix with onion and pepper and bay leaf. This time around, the bones will just fall out and everything will be coated with a delicious HOT goodness. This will be served with even hotter sauces, like one I make with bird's eye chili and guajillo. My friends can barely eat it! LOL :) Beans and rice go well with it and icy cold beer!