Pork Hocks (Schweinshaxe)

1 hours Prep: 15 minutes Cook: 30 minutes

71 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	small	leek
1	each	celery stalk
1	each	carrot
1	each	onion
2	each	pork hocks
1	x	salt
1	x	black peppercorns
2	tablespoons	vegetable shortening
1	pinch	cumin	if desired
1	x	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 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.

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Nutrition Facts

Serving Size 59g

Amount per Serving

Calories 71 77% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 20mg	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.

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