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Pork Hock and Peanut Stew (Khuy Chan Lon Ham Voi Lac)
3 Fresh pork hocks
1 Smoked pork hock or ham hock
1/3 c Fresh peanuts -- blanched
4 x 1-inch slices peeled ginger 1/2 " thick
2 lg Green onions
6 pt Water
Put the fresh and smoked hocks, peanuts, ginger, and green onions into a large, heavy pot together with the water and bring to a boil over a high heat. Turn down the heat to a simmer and skim off any scum. Cover and simmer for 2 1/2 hours, stirring 2. Skim off scum and season with salt to taste. Discard the ginger, green onions, and the hock bones, if so desired. The meat may be served in chunks or cut into small pieces. Serve hot with a dip of Nuoc Mam sauce with a sprinkling of ground Szechuan
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