Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ham hock
- 1 smoked ham hock
- 6 cups of water
- 1 small white onion, quartered
- 6 garlic cloves, cut in half
- 1 whole serrano chile
- a pinch of whole black peppercorns
- 4 small bay leaves
- 3 stalks of celery, cut in half
Directions
Make the stock first.
Put the ham hocks in the pressure cooker.
Put 6 cups of water over them then set the cooker to brown.
Heating the water and the hocks brings it up to pressure quicker.
Add the onion, garlic cloves, serrano chile, peppercorns, bay leaves and celery them to the pot.
It won't take long for the water to get to get hot, but just before boiling, stop the browning, put on the lid, and set it to high pressure.
Cook for 10 minutes.
It smells so good!
Category:Pressure cooker Recipes
Category:Stock and broth Recipes
Category:Ham hock
Category:Onion
Category:Garlic
Category:Serrano pepper
Category:Celery