The following two-day recipe for Barley and Pork Hocks is from SurvivalBlog reader Richard T. Equipment: A small cast iron pot, a soup pot, and a rectangular glass cake pan (or a similar pan). Ingredients Two fresh pork hocks ½ cup of  barley grain ½ cup of white vinegar Cayenne or hot pepper flakes (to taste) Pepper (to taste) Salt (to taste) Directions Day one: Simmer a couple of fresh pork hocks in ½” of water in a lidded cast iron pot for half a day until the meat can be separated from the bones. Refrigerate overnight. (The extracted bones … The post Recipe of the Week: appeared first on SurvivalBlog.com.