Pork hocks (schweinshaxe)
Last updated 6/12/2012 1:18:39 AM. Recipe ID 49610. Report a problem with this recipe.
Title: Pork hocks (schweinshaxe)
Categories: Meats, Pork, Main dish, German
Yield: 2 Servings
1 sm Leek
1 Celery stalk
2 Meaty pork hocks
Black pepper corns
2 tb Cooking fat =OR=
pn Cumin, if desired
Beer or water
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
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