Comment on Daily Discussion Thread: đ Sun 14 Apr 2024
Thornburywitch@aussie.zone â¨5⊠â¨months⊠ago
Pork hock is now stowed in the slow cooker with carrot/celery/onion base, a shit tonne of garlic and some spices. Looking forward to quality pork stock and some super tender meat by about 9 pm this evening.
Llabyrinthine@aussie.zone â¨5⊠â¨months⊠ago
Ooo, sounds deeelicious!
Sounds like Iâll be buying ham hock this week!
Thornburywitch@aussie.zone â¨5⊠â¨months⊠ago
Smoked ham hock makes the BEST pea & ham soup! No contest. Iâm using an unsmoked, uncured raw hock for the stock, which is my real goal. The meat will be a delightful extra.
Llabyrinthine@aussie.zone â¨5⊠â¨months⊠ago
Oh, wow. I donât think Iâve ever bought unsmoked? Pretty sure the supermarket ones are.
What do you find is the biggest difference?
Thornburywitch@aussie.zone â¨5⊠â¨months⊠ago
Nothing like as salty. Also the stock sets to a gel very well, much better than smoked and incorporates much more water so moar stock per hock. Also you can play with the flavorings much more. Tonightâs is rich in garlic and cinnamon, which I find a bit heavy with a smoked hock. Iâve been known to chuck a couple of whole oranges into the stock pot with an unsmoked hock and the resulting stock was DEELICIOUS! The downside is much much more fat comes off the hock. Which I donât mind as it lasts well chilled and makes excellent roast potatoes and fried eggs.