Instructions: 1. PLACE FROZEN PORK HOCKS IN STOCK POT OR STEAM-JACKETED KETTLE. ADD WATER,
SALT, BAY LEAVES, GARLIC, RED PEPPERS, AND ONIONS. COVER; BRING TO A BOIL; REDUCE HEAT; SIMMER 3 HOURS OR UNTIL TENDER.

2. PLACE PORK HOCKS IN SERVING PANS. ADD ENOUGH COOKING LIQUID TO HALF COVER
PORK HOCKS. REMOVE BAY LEAVES BEFORE SERVING.

NOTE: 1. IN STEP 1, 1 1/2 TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE

NOTE: 2. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB QUARTERED DRY ONIONS.

SERVING SIZE: 1 PORK HOC

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