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German pork hocks
In Germany those pork hocks are often served with sauerkraut. Feel free though to enjoy those with any of your favorite sides. Pork hocks are a nice and cheap cut of meat that offers a delicious taste when cooked gently and slowly.
INGREDIENTS
1 leek, cleaned thoroughly and cut into 1-inch pieces;
2 celery stalks, diced;
1 carrot, diced;
1 onion, diced;
2 pork hocks;
Sea salt to taste;
1 tsp whole black peppercorns;
PREPARATION
Place the hocks in a large pot with the leeks, cel- ery, onion, carrot and whole peppercorns. Add some sea salt to taste.
Fill the pot with water to cover the hocks and vegetables, bring to a boil and then reduce to a simmer and let simmer for 2 to 3 hours, until the meat is very tender.
Drain, reserve the liquid and preheat your oven to 425 F.
Place the cooked hocks with the vegetables in a baking dish with some of the reserved cooking liquid.
Place in the oven to roast for about 30 minutes, basting it from time to time.
- File Size:28,978 KB
- License: Master Resell Rights
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