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I picked up a large ham hock and a chunk of un-cooked/smoke bacon(pic related). The price was great but I am not sure what to do with them now. I have used porkbelly to make hunan red braised pork but I am currently out of rice wine.
I have a pretty well stocked cabinet of dry spices, lots of different dry lentils and beans and of course rice out my ass.
Veggie wise I just have some onions, carrots and a bit of garlic and celery.
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Buy some rice wine
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>>8512719
I wish I could. The nearest chinatown is 4 hours from me and I have been calling the asian markets that even remotely close to me and none of them have it. I have even brought in an empty bottle to the regular liquor stores near me to see if they can order it.
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>>8512687
Grab a La Croix and play some Desert Combat on El Alamein
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>>8512687
The vegetables you have are exactly what I use for a white bean and ham hock soup. Sometimes I'll throw in a couple dried hot peppers like New Mexico or arbol. So I'd recommend that for the hock. I usually just cure pork belly for bacon, but I'd just google asian recipes for that. They eat a lot of it. I get my bellys from asian markets.
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>>8512740
I was just going to make a white bean or split pea soup with them but not sure how that is going to taste since I have always made them with smoked hocks or bacon.
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>>8512749
I usually use smoked hock too for white bean soup. Guess I just assumed it was smoked. I would think the flavor would still be good, but I have to admit I've never made it with an unsmoked hock.
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