Smoky Pork Stock
If you can't find ham hocks from genuine dry-cured hams, use an excellent-quality smoked country bacon.
Nutrition Information
- Calories: 144 kcal
- Carbohydrates: 32g
- Protein: 5g
- Potassium: 283mg
- Fiber: 6g
- Sugar: 8g
Ingredients:
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One 2-pound smoke-cured pork shoulder hock or 2 pounds sliced lean smoked country bacon, cut into 1-inch pieces
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4 1/2 quarts water
Instructions:
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Put the bacon and water in a stockpot and bring to a boil. Cover and cook over moderate heat for 2 hours; the stock will be intensely flavored. Strain the stock and let cool, then refrigerate for several hours. Discard the fat before using.
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