SOUSE (PICKLED PORK)
4 pork hocks
1 tbsp. salt
1 rounded tsp. pickling spice
1 c. vinegar
1/2 tsp. sugar
Cover hocks with cold water. Bring to boil and simmer until tender, approximately 3 hours. Remove bones from hocks and place meat in a glass or ceramic container. Reduce stock to two cups. Add pickling spices and vinegar. Boil 1 to 2 minutes. Strain over hocks. Refrigerate until jelled.

PICKLED PORK
1 (4 or 5 lb.) boneless pork loin roast
1 1/2 or 2 c. water
1 c. cider vinegar
2 cloves garlic, crushed
3 or 4 sm. dried hot chili peppers or 1 or 2 tbsp. crushed red peppers, or more if you like hot hot.
1 1/2 tsp. salt
1. Place the pork in a heavy plastic bag or a deep bowl. Mix the water, vinegar, peppers, garlic and salt. Mix well. Pour over the pork, if in a plastic bag, press out air and put in a shallow pan. Turn the pork every now and then. Let marinate overnight.

2. Preheat oven to 350 degrees. Remove pork from plastic bag or bowl. Place on a rack in a shallow roasting pan. Pour the marinade over the pork. Bake for 2 hours or until meat is well done. Let stand for 1/2 hour before slicing. Delicious with baked sweet potatoes.