Pork Hocks (schweinshaxe) Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 small: Leek,
1: Celery stalk,
1: Carrot,
1: Onion,
2: Meaty pork hocks,
Salt,
Black pepper corns,
2 tbsp: Cooking fat =OR= vegetable shortening.,
pn Cumin, if desired
Beer or water,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp