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CATEGORY CUISINE TAG YIELD
Meats, Vegetables German German, Main dish, Meats, Pork 2 Servings

INGREDIENTS

1 Leek
1 Celery stalk
1 Carrot
1 Onion
2 Meaty pork hocks
Salt
Black pepper corns
2 T Cooking fat =OR=
vegetable shortening.
pn Cumin, if desired
Beer or water

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 45
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 193.7mg
Potassium: 277.2mg
Carbohydrates: 10.3g
Fiber: 2.5g
Sugar: 4.9g
Protein: 1.2g


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