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Pork hocks (schweinshaxe)

Yield: 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=

Instructions:

-vegetable shortening. 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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