| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | German | Meats, Pork, Main dish, German | 2 | Servings |
INGREDIENTS
| 1 | sm | Leek |
| 1 | Celery stalk | |
| 1 | Carrot | |
| 1 | Onion | |
| 2 | Meaty pork hocks | |
| Salt | ||
| Black pepper corns | ||
| 2 | tb | 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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