- home |
- My Recipe Page |
- Add Your Recipe |
- My Settings |
- Sign In |
- Sign Up
4 servings
suggest servings
| 1 | small | leek | |
| 1 | each | celery stalk | |
| 1 | each | carrot | |
| 1 | each | onion | |
| 2 | each | pork hocks | meaty |
| 1 | x | salt | |
| 1 | x | black peppercorns | |
| 2 | tablespoon | fat | for cooking |
| 1 | pinch | cumin | if desired |
| 1 | x | beer | or water |
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 425 degrees F.
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.
| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 2.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 29mg | 1% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 4% |
| Sugars 2.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 52% | Vitamin C | 5% | |
| Calcium | 2% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
General:The familiar and popular onion is a bulb of Allium cepa, a low growing plant. Botanists classify it in either the lily family or the amaryllis family. ...
Outstanding flavors, perfect balance, very rich onion infused sauce perfect breakfast for a kind (and queen).
Add your comment