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

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