Ham Hock Stock

also called smoked pork stock · ham hock broth · smoked pork pot · seasoning meat · pot likker base · smoked turkey stock

The table

Cook this once and four sides come out of it. The greens, the green beans, the peas and the butter beans all want this instead of water, so it is worth three quarts at a time.
2(about 2 lb / 900 g)smoked ham hocksrinse, into the potsimmer bare 3 hr, skimmedstrain, pick the meat off the bone
1 lb(450 g)smoked pork neck bones
4 qt(3.8 L)cold water
1 large(halved)yellow onion
6 cloves(smashed)garlic
2bay leaves
1 tspblack peppercorns
1/2 tspdried red pepper flakes
Stir the picked meat back into whichever pot this stock goes into. Salt is for the end not now because the hocks are already salty and three hours of simmering concentrates them
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

Before anything else

2rinse, into the pot

3simmer bare 3 hr, skimmed

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 3 hrtwo waits that overlap count once
Needs you
none givenof the steps that give a time

2 of the 3 steps never say how long they take, so both numbers are floors. The recipe itself says 3 hr 30 min.

  1. rinse, into the pot

    not timedfrom the start

  2. simmer bare 3 hr, skimmed

    3 hrwalk awayfrom the start

  3. strain, pick the meat off the bone

    not timed3 hr in

You'll need fine sieve · stockpot

Goes with

See how it is written
>> title: Ham Hock Stock
>> category: Soups
>> tags: pork, stock, southern, smoked, make-ahead
>> counters: Meat and Three
>> aka: smoked pork stock, ham hock broth, smoked pork pot, seasoning meat, pot likker base, smoked turkey stock
>> servings: 12
>> time: 3 hr 30 min
>> pairs-with: collard-greens, green-beans, black-eyed-peas, butter-beans
>> step.1: Cook this once and four sides come out of it. The greens, the green beans, the peas and the butter beans all want this instead of water, so it is worth three quarts at a time.
>> step.2: rinse, into the pot
>> step.3: simmer bare 3 hr, skimmed
>> step.4: strain, pick the meat off the bone

Cook this once and four sides come out of it. The greens, the green beans, the peas and the butter beans all want this instead of water, so it is worth three quarts at a time.

Rinse @smoked ham hocks{2}(about 2 lb / 900 g), @smoked pork neck bones{1%lb}(450 g) and lay them in a #stockpot{}.

Simmer @&(~1)smoked pork{} with @cold water{4%qt}(3.8 L), @yellow onion{1%large}(halved), @garlic{6%cloves}(smashed), @bay leaves{2}, @black peppercorns{1%tsp}, @dried red pepper flakes{1/2%tsp} at a bare ~simmer{3%hr}, skimming the grey foam off in the first ten minutes.

Strain @&(~1)pot{} through a #fine sieve{} and pick the meat off the bone.

Stir the picked meat back into whichever pot this stock goes into. Salt is for the end, not now, because the hocks are already salty and three hours of simmering concentrates them.