California Farm Beer Soup with Pork Hocks

Name: How to cook California Farm Beer Soup with Pork Hocks - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 dad
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Beer Soup with Pork Hocks

Dad is the only one brave enough to eat pork hock trotters, the rest of the family prefers pork tenderloin. We butcher one piggy a year, the hind legs and front shoulders are turned to ham, that leaves the two front leg trotters, four pounds of meat when deskinned.

Ingredient

Food ration :

1 dad

Cooking time :

2 hr marinade simmer, 30 min oven roast

pork shanks, 4 pounds

1 Tsp

sea salt

2 bottles

dark german beer, home made

1 Tbs

green peppercorns

1 Tsp

black mustard seeds

1 tsp

nutmeg, crushed

laurel leaves

potato, 1 celery stalk, 1 onion, all diced

Cup

fresh sauerkraut with juice

Cup

water

+ Tbs marinade, 1+Tbs pork drippings added as per taste

1 cup

grated Tillamook aged sharp white cheddar cheese

Cooking instructions

* Step 1

Criss cross outer fat layer, Rub two pork hocks with tsp of seasalt, add to two bottles of dark beer, laurel leaves, green peppercorns, mustard seeds, nutmeg, onion, celery, potato and sauerkraut.

* Step 2

Bring to simmer, do not boil, two hours, then lift pork hocks onto olive oil rubbed roasting rack in baking dish. Roast 30 minutes at 400F degrees. Serve over fresh instant sauerkraut, recipe in here. Dispose of bones in garden fermenter.

* Step 3

Use beer marinade to make soup, 5 minutes. Melt cup of grated cheese in cup of water. Add vegetables from marinade. When cheese has melted, taste. Add marinade and pan drippings one tablespoon at a time till delicious. Blend in food processor. Garnish with green onion, serve.