Pork Hocks (schweinshaxe)
| 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)
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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