1/2large white onionSliced into quarters WITH peel
2mediumcarrots
2-3stalkscelery
4clovesgarlicpeeled
salt and pepper
10cupswater
oneteaspoon freshly grated ginger
1teaspoonSaltTo taste
1/2teaspoonPepperTo taste
Instructions
Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper. Arrange the pork hocks, onion, carrots, celery and garlic in a single layer. Sprinkle with salt and pepper.
Roast for 40 minutes, then remove. Place all of the ingredients into a large bowl and then start making the broth.
Instant Pot
Add 10 cups of water in instant pot. Add in the ginger.
Put all ingredients in.
Use the soup button and cook on high pressure for two hours.
Let the instant pot naturally release the pressure (about 30 minutes)
Strain out all bones, vegetables
Add more salt and pepper to taste.
Slow Cooker
Add 10 cups of water to a slow cooker. Add in the ginger.
Add all of the ingredients and place the lid on top.Cook overnight on low for 10-12 hours.
Strain out all bones and vegetables and season to taste.
Notes
This doesn't use SMOKED pork hocks, but the plain hocks that are usually cut up and sold in packages in grocery stores