Servings: 100 Portions
Portions: 1 Pork Hock
100 each (64 lb) pork hocks
6 gallon water, boiling
3/4 cup (8 oz) salt
9 bay leaves, whole
6 cloves (2/3 oz) garlic, dry
2 tablespoon peppers, red crushed
3-1/4 cups (1 lb) onions, dry, quartered
Place frozen pork hocks in stock pot or steam jacketed kettle. Add water, seasonings, and onions. Bring to a boil, cover, reduce heat; simmer 3 hours or until tender. Place pork hocks in serving pans. Add enough cooking liquid to half cover pork hocks.