Pickled Pork Hocks

1. 1

   Boil as many clean hocks as you want, with skin on, in kettle. Cover with water; add salt and allspice.

2. 2

   When meat comes off bones, cool until you can handle; take meat from bones.

3. 3

   Cut into bits; put in bowl or pan.

4. 4

   Cover generously with juice, made from broth left from boiling hocks and vinegar (3/4 cup broth to 1/4 cup vinegar).

No additional tips available.