Pork Hocks (Schweinshaxe)
Yield
2 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
leeks
|
*
|
| 1 | each |
celery stalks
|
|
| 1 | each |
carrots
|
|
| 1 | each |
onions
|
|
| 2 | each |
pork hocks
meaty |
* |
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black peppercorns
|
|
| 2 | tablespoons |
lard
or, vegetable shortening. |
*
|
| 1 | teaspoon |
cumin
if desired |
|
| 1 | cup |
beer
or water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
leeks
|
*
|
| 1 | each |
celery stalks
|
|
| 1 | each |
carrots
|
|
| 1 | each |
onions
|
|
| 2 | each |
pork hocks
meaty |
* |
| 5 | ml |
salt
|
|
| 5 | ml |
black peppercorns
|
|
| 3E+1 | ml |
lard
or, vegetable shortening. |
*
|
| 5 | ml |
cumin
if desired |
|
| 237 | ml |
beer
or water |
|
Directions
Wash and dice the leek, celery, carrot, and onion.
Cook pork hocks, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender.
Avoid overcooking. Remove from water; drain well reserving vegetables and cooking liquid.
Preheat oven to 425F (220C).
Melt fat or shortening in an enamel-lined, cast-iron pan.
Add drained pork hocks, cooked vegetables and a small amount of cooking liquid.
Bake 30 minutes.
Moisten meat frequently with more cooking liquid.
Before meat is fully cooked, sprinkle with beer or water in which a good amount of salt has been dissolved.
Add cumin to increase flavor, if desired. Serve with potato or white bread dumplings or sauerkraut salad.
Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce.
