Easiest Way to Make Yummy Braised Ham Hock and Vegetables

Braised Ham Hock and Vegetables. Braised collards in rich pot likker (pot liquor), simmered with smoked pork and onions until everything is meltingly tender, is a classic Southern dish. Simmering the ham hocks until the meat falls off the bones creates a deeply flavorful broth. Chicken stock adds even more flavor.

From Wikipedia, the free encyclopedia: "A ham "hock" is the end of a smoked ham where the foot was attached to the hog's leg. It is the portion of the leg that is. Although ham hocks with collard greens or ham hocks with beans are common Southern and Soul Food recipes, I wanted to try something different. You can have Braised Ham Hock and Vegetables using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Braised Ham Hock and Vegetables

1. You need 2 of Ham Hocks.
2. Prepare 2 Ears of Corn.
3. You need 2 of Small Heads Cabbage.
4. You need 3 of Carrots.
5. Prepare 1 of Large Onion.
6. You need 5 of Eggs.
7. You need of Worcestershire Sauce (7 Shakes).
8. Prepare 3/4 Cup of White Cooking Wine.
9. Prepare 1/4 Cup of Balsamic Vinegar.
10. You need 1/4 Cup of BBQ Sauce.
11. It's of Black Pepper.
12. Prepare of Seasoned Salt.
13. You need of Creole Seasoning.
14. Prepare of Kosher Salt.

A ham hock, some vinegar and creole seasoning makes all the difference! I think the trick that makes both the vegetarian collards and the ham hock collard greens recipe, is adding a bit of white wine vinegar when braising and not braising for eternity so the greens become mushy. Ham hock - the bit between a pig's front trotter and shoulder - or "hand" as butchers would call it. Braised Ti Pang is a beloved Chinese recipe of long-braised pork shank in soy sauce, wine, and spices.

Braised Ham Hock and Vegetables instructions

1. Add Ham Hocks to a pot. Add just enough water to cover. Bring to a boil, then reduce to a simmer for 30 minutes. Skim off any drugs that float to the top..
2. Remove Ham Hocks and turn off heat. Reserve. Wash and prep all veggies. Remove, kernels from corn, peel onion, etc. save all scraps, peels and husks..
3. Add all scraps and trim to the ham broth. Season generously and add cooking wine. Cover. Bring to a hard boil, reduce heat to a rolling boil. Cook for an hour. Keep an eye on the liquid. If you think it’s getting low, add a bowl of water..
4. Strain your ham infused vegetable broth. Return ham to broth. Broth should be barely covering the ham. Add water if it’s not. Add BBQ Sauce, Worcestershire, Balsamic Vinegar. Cover, bring to a boil, then low boil for 1.5 hours. Skim any drugs and add water if necessary. Boil 5 eggs and let cool while you wait..
5. Add peeled and cooled hard boiled eggs to the pot with 45 minutes on the timer. Add veggies with 30 minutes left. Hit the veggies with a pinch of kosher salt to release water. Add some black pepper as well. Cook until veggies and pork are tender..
6. Enjoy 😊.

It's fall-apart tender, and always a special meal! Braised Ti Pang is made with the pork front hock, also known as the shank. These braised pork feet are moist, tender and flavorful. They are braised in a slightly sweet and savory master sauce until the skin and meat fall from the bone. Reader's alert: If you don't like strange parts of the animal, say…. pig's feet, then please skip this article.