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
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Two fresh pork hocks
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½ cup of barley grain
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½ cup of white vinegar
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Cayenne or hot pepper flakes (to taste)
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Pepper (to taste)
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Salt (to taste)
Directions
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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.
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Refrigerate overnight. (The extracted bones can be used for bone broth.)
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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.
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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.
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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.
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Mix thoroughly and spread into a pan to a level 1”, more or less.
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Refrigerate, and let it gel.
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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.
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