Tuesday, December 6, 2011

Tuesday’s Cupful: Soaking Smoked Pork

A tip from a Southern Belle
We love making stews using smoked pork hocks; however, we learned a useful tip from Paula Deen. She recommended soaking smoked hocks in water for at least two hours before cooking any soup calling for this rustic food ingredient. The soaking process helps to tenderize and allows the natural flavors and smoked-pork juices to flavor the water. This flavored water could then be utilized in making stews or soups. We also suggest implementing this method with country ham, ham bones, or salt pork.

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