Pork hocks (schweinshaxe)
2 servings
Ingredients
| Quantity | 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 | ||
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.
The Best of German Cooking by Edda Meyer-Berkhout