- 1 fresh pork ham with skin
- 4 medium onions, chopped
- 8 fresh pork hocks or pig’s feet
- 3 cloves garlic, chopped
- 1/2 cup green onions, chopped
- Salt and pepper to taste
Chop meat and skin into small pieces (discard all fat). Return meat to broth and simmer until thick. Add 1/2 cup chopped green onions and cook for 1 minute. Pour into flat rectangular casserole dishes and let cool in refrigerator. Cut into serviceable portions (usually 3" x 3" squares).