YIELD
2 servingsPREP
20 minCOOK
30 minREADY
50 minIngredients
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.
Comments
sounds very good....cant wait to try it...hv been looking for this
in all my books with no luck...SO THNKS, N
How to cook pork hock in crock pot more delicious
CMBONK3@aol.com
I normally brown all the vegetables and meat in a hot nonstick skillet with a bit olive oil or any vegetable oil, which develops some caramelization to both veggies and meat. Then follow the recipe to cook the dish, it always comes out more delicious and flavorful. Give it a try, happy cooking :-)