Simmered Pork Hocks or Spareribs
Recipe No. 267 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Meat · Pork
Recipe No. 267 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Pork hocks or spareribs — 75 pounds
- Water, boiling — as needed
- Salt — 8 ounces (¼ No. 56 dipper)
- Pepper — 1 ounce (4 mess kit spoons)
- Onions, peeled, whole (optional) — 1½ pounds
- Bay leaves (optional) — 15 leaves
- Garlic (optional) — 1 to 2 cloves
Directions
- Cut spareribs into four-rib pieces weighing about 8 to 10 ounces each.
- Cook ribs until brown in their own fat; barely cover with boiling water.
- Add salt, pepper, onions, bay leaves, and garlic.
- Cover tightly and heat to boiling point; reduce heat and simmer about 3 to 4 hours or until meat is tender. Remove from water and keep warm until ready to serve.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Pork hocks or spareribs — 6 lb Water, boiling — to taste Salt — ⅔ oz Pepper — about ½ tsp Onions, peeled, whole (optional) — 2 oz Bay leaves (optional) — 1¼ leaves Garlic (optional) — scale to taste (1 to 2 cloves)
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 267, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.