Studenetz Recipe
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Ingredients
- 4 Pork Hocks
- 1 pigs foot
- 6 cloves garlic
- salt
- pepper
- bayleaf
- 4 garlic cloves
Directions
- Wash meat well. Place in fairly large and deep pot and cover hocks and foot with cold water. Bring to a boil and skim the top with metal spoon.
- Add 4 cloves garlic, onion, salt and pepper and bayleaf. Cover and simmer, about 4 hours until meat falls away from bones easily.
- Strain the stock. Remove meat from bones and cut into pieces. The skin can be cut up and added. Place meat in a glass casserole. Crush the last 2 garlic cloves and add to the meat. Skim off grease setting on the stock and pour over meat.
- Stir and leave uncovered until cool. Cover and refrigerate until set. There may be a little fat settled on top. Scrape fat off before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 26g | |
| Calories 39 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 105mg | 3% |
| Total Carbs 8.63g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.26g | 0% |
| Protein 1.66g | 3% |
