July 08, 2017
Comfort Food, Dinner, Soups/Stews,
Pork, Ham, Vegetables, Australian, British, Irish, Budget-Friendly, Easy/Beginner Cooking, Freezer (OAMC), Fall/Autumn, Winter, Freezer, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Sugar-Free, Herbs more
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"A great stock that can be used for many recipes, soups, stews, pasta or casseroles.
I found the basis of this recipe from a cookbook by Colin Fassnidge.
I will also post a recipe of his "Ham Hock Parsnips" from the same book, which uses this stock.
There will be leftover meat from the hocks which can be used in other recipes.
This recipe makes approx; 4 Litres stock."
Place the hocks into a large saucepan or stock pan and add the vegetables, garlic, herbs and peppercorns with enough water so the hocks are completely submerged.
Bring water to boil, then reduce the heat to simmer.
Cook uncovered for about 2/12 hours, or until the meat is falling off the bone. Let the hocks cool in the stock and when cool; Lift the hock's from the stock and pull the meat from the bones and use in other recipes as required.
Strain the stock through a sieve to remove any solids.
Keep in refrigerated for up to 1 week in the fridge, or divide into re-usable portions and freeze.
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