The following two-day recipe for Barley and Pork Hocks is from SurvivalBlog reader Richard T.
Equipment: A small cast iron pot, a soup pot, and a rectangular glass cake pan (or a similar pan).
Ingredients
-
Two fresh pork hocks
-
½ cup of barley grain
-
½ cup of white vinegar
-
Cayenne or hot pepper flakes (to taste)
-
Pepper (to taste)
-
Salt (to taste)
Directions
-
Day one: Simmer a couple of fresh pork hocks in ½” of water in a lidded cast iron pot for half a day until the meat can be separated from the bones.
-
Refrigerate overnight. (The extracted bones can be used for bone broth.)
-
Day two: Cook barley, adding enough water, time and heat to bring it to a soft mushy texture. I like to add salt and peppercorns at this time.
-
While the barley is cooking, grind the now-cooled pork hock meat (including the rind) through a meat grinder, such as a Kitchen-Aid meat grinder attachment, through first the large hole plate and secondly the smaller hole plate.
-
While the barley is still hot, add the ground-up pork hock, the white vinegar, and a hefty dash of cayenne or red pepper flakes.
-
Mix thoroughly and spread into a pan to a level 1”, more or less.
-
Refrigerate, and let it gel.
-
Cut into squares and use as a snack or as an additive to a stew, soup, or other dish, or serve it by itself.
STORAGE
Keep refrigerated. it can also be frozen.
—
Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail [1]. Thanks!