Springville Herald | 1951-11-01 | Page 8 | Pork Hock Makes Dish for Family

pletely covered with water, covered cov-ered "and allowed to simmer for about this same length of time. Braised pork hocks are excellent served with sauerkraut. Just before be-fore serving, the kraut may be sprinkled with a bit of caraway seed. Or braised hocks may be served with poppyseed noodles. A "boiled" dinner is another tempting tempt-ing serving. The pork hocks are cooked completely covered with I liquid for about 1 hours, then ! whole carrots and onions are add- ed. About 15 minutes before the ! end of cooking, cabbage wedges are added to the cooking utensils. I This combination may be served attractively arranged on a chop j platter. Pork Hock Makes Dish For Family Always a homey dish for family fam-ily good eating is pork hocks. These thrifty cuts from the pork shoulder are quickly recognized in meat display cases because of their round, tapering shape. Pork hocks may be prepared by braising or cooking in liquid, according to Reba Staggs, home economist. It's the long slow cooking cook-ing in moist heat that brings out the meat's fine flavor. When braising, brais-ing, the pork hocks are first browned slowly in lard or drippings. dripp-ings. A small amount of water is added, the utensils covered and the meat cooked slowly until tender, from iy2 to 2 hours. When cooking cook-ing in liquid, the hocks are com-