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Categories:Viewed: 57 - Published at: 4 years ago
Ingredients
- 1 each leeks
- 1 each celery stalks
- 1 each carrots
- 1 each onions
- 2 each pork hocks meaty
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 2 tablespoons lard or, vegetable shortening.
- 1 teaspoon cumin if desired
- 1 cup beer or water
Method
- 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.
