| 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
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”