Pork hocks (schweinshaxe)

Yield: 2 servings

Measure Ingredient
1 small Leek
1 Celery stalk
1 Carrot
1 Onion
2 Meaty pork hocks
Salt
Black pepper corns
2 tablespoons Cooking fat =OR= vegetable shortening.
pinch Cumin, if desired
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 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.

The Best of German Cooking by Edda Meyer-Berkhout

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