Pork Hocks (Schweinshaxe)

50 minutes Prep: 20 minutes Cook: 30 minutes

128 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

1	each	leek
1	each	celery stalks
1	each	carrot
1	each	onion
2	each	pork hocks	meaty
1	teaspoon	salt
1	teaspoon	black peppercorns
2	tablespoons	fat	or, vegetable shortening.
1	teaspoon	cumin	if desired
1	cup	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.

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Nutrition Facts

Serving Size 227g

Amount per Serving

Calories 128 31% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 1231mg	51%
Total Carbohydrate 14.0g	5%
Dietary Fiber 2.0g	10%
Sugars 4.0g
Protein 2.0g	4%

Vitamin A	105%		Vitamin C	11%
Calcium	5%		Iron	7%

* 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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