tbh, i am pretty meat-adverse at this point in my 30s, but as a cook, i def won’t give up the usefulness of a ham hock, hating ham due to the weird, congealed cold cuts that i grew up with, i still love the slow cooked bone, it’s mainly the unrendered fat that skeeves me
Gotta keep the hambone for the stock
tbh, i am pretty meat-adverse at this point in my 30s, but as a cook, i def won’t give up the usefulness of a ham hock, hating ham due to the weird, congealed cold cuts that i grew up with, i still love the slow cooked bone, it’s mainly the unrendered fat that skeeves me
Yeah, gotta cook it for a long time. The best ramen places do bone broth right, and they often cook that shit for day(s)