1 Cover 4 pork shanks with 2 gallons of cold water in a stockpot. Add 10 garlic cloves, 2 diced white onions, 2 diced carrots and 4 diced celery stalks to the water.
2 Cut a 5-inch-square piece of cheesecloth and place 10 black peppercorns, 2 California bay leaves, 4 whole cloves, 2 star anise, 10 thyme sprigs and 10 parsley stems in the center. Tie the cheesecloth together by the corners with kitchen twine and place in the stockpot.
3 Bring the pork and aromatic ingredients to a boil and cook for 2 1/2 hours. Skim the foam from the water as needed with a spoon and discard. Strain the broth through a sieve lined with cheesecloth into a clean stockpot. Place the broth over medium heat.
FOR THE GREENS
1 (1 lb.) bag small white beans
6 c. water
Bring to boil, discard water, add 6 cups water, bring to boil, add
1 tbsp. brown sugar
1/8 tsp. ginger
1/4 tsp. cloves
1/2 tsp. cinnamon
1 can chicken broth
2 lb. cooked ham cut in pieces
Few dashes sherry
Salt and pepper to taste
Simmer to taste 1 1/2 hours or until beans are tender
2. preheat the oven to 500 degrees
3. In a deep roasting pan, toss the ham hocks with the oil, then sprinkle generously wit salt and pepper. roast for 20 minutes to brown, then reduce temperature to 300 degrees. Remove the hocks from the pan and skim off the fat that has accumulated in them, leaving the meat juices behind. Put the hocks back in the pan and add enough pot likker to cover them about halfway. Cover the pan tightly with foil and braise in the oven for 1 /2 hours.
4. Add the greens and potatoes to the pan, cover again and cook until the hocks and potatoes are tender, another 30 minutes to 1 hour. to check for doneness, stick a fork straight down into the meat and try to pull the fork out. If the fork slides out easily, the meat is done: If the meat hangs on the fork, give it some more time.
5. To serve, spoon the greens onto a serving platter and moisten them slightly with pot likker. Pull the meat from the hocks, set on top of the green and surround with the potatoes.
1 (1 lb.) bag small white beans
6 c. water
Bring to boil, discard water, add 6 cups water, bring to boil, add
1 tbsp. brown sugar
1/8 tsp. ginger
1/4 tsp. cloves
1/2 tsp. cinnamon
1 can chicken broth
2 lb. cooked ham cut in pieces
Few dashes sherry
Salt and pepper to taste
Simmer to taste 1 1/2 hours or until beans are tender
No comments:
Post a Comment