SIMMERED PORK HOCKS (HAM HOCKS)

Ingredients

Ingredient Weight Measure Issue
PORK,HOCKS,(CURED & SMOKED),FROZEN 64 lbs
WATER,BOILING 66-7/8 lbs 8 gal
SALT 3-3/4 oz 1/4 cup 2-1/3 tbsp
BAY LEAF,FRESH 1/3 oz 9 each
GARLIC POWDER 1/4 oz 1/3 tsp
PEPPER,BLACK,GROUND 2/3 oz 3 tbsp
ONIONS,FRESH,QUARTERED 3 lbs 2 qts 3-7/8 cup 3-1/3 lbs

Method

1 Place frozen pork hocks in steam-jacketed kettle or stock pot. Add water, salt, bay leaves, garlic, pepper, and onions. Cover; bring
to a boil; reduce heat; simmer 2-1/2 hours or until tender. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
2 Place pork hocks in serving pans. Add enough cooking liquid to half cover pork hocks. Remove bay leaves before serving. CCP:
Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
461 cal 1 g 33 g 35 g 94 mg 2171 mg 27 mg

Portion

7 Ounces

Yield

100


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