Wash the hocks/feet and fit into a deep Dutch oven. Cover with water and vinegar. Bring to a boil and skim. Add onions, cloves, allspice, bay leaves, salt, peppercorns and sugar. Cover and simmer until meat is tender about 3 hours. Cool in the liquid then lift hocks/feet into a wide-mouthed jar and pour enough of the liquid over them to cover. Keep chilled in the refrigerator. Posted to MM-Recipes Digest V4 #020 by sewin
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|Serving Size: 1 Serving (2746g)|
|Recipe Makes: 1|
|Calories from Fat: 7519 (90%)|
|Amt Per Serving||% DV|
|Total Fat 835.5g||1114 %|
|Saturated Fat 305.5g||1527 %|
|Monounsaturated Fat 397.1g|
|Polyunsanturated Fat 91.2g|
|Cholesterol 913.9mg||281 %|
|Sodium 6936mg||239 %|
|Potassium 2564mg||67 %|
|Total Carbohydrate 106.9g||31 %|
|Dietary Fiber 26.6g||106 %|
|Sugars, other 80.3g|
|Protein 84.5g||121 %|
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Calories per serving: 8366
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