Pork Hocks (Schweinshaxe)

Ingredients

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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.