Pork hocks and sauerkraut, a favorite of my (Opa) grandfather, is a really traditional German meal and is often served at Oktoberfest.
You may think that hocks are nothing but fat and bones, so look for meaty ones and you'll be surprised by the delicious taste. When serving, cut away the fat. Traditionally, this was eaten, just dunked in mustard! It made me wonder how healthy this could be? Yet my Opa ate lots of "fatty" meats and little vegetables and lived to his late 80's. Personally, I cut away the fat!
The long slow cooking makes the hocks tender, yet retaining their juiciness. If you prefer the hocks to have a crispy crust, then follow the recipe for Schweinshaxe . This one is started on the stove and finished in the oven. A bit more work, but worth it.
In comparison, the recipe below is an easy and quick one to prepare, yet it does take some time to cook. Cook the sauerkraut as in the Sauerkraut recipe.
Pork Hocks with Sauerkraut
Ingredients:
12 cups water
4 meaty pork hocks
2 large onions, quartered
2 bay leaves
12 peppercorns, slightly crushed
1 1/2 tbsp. sugar
Instructions:
Bring water to boil in a large pot. Add pork hocks, onion, bay leaf, peppercorns and sugar.
Bring to simmer, cover, and simmer till tender, about 1 1/2 hours. Do not overcook (or else meat will fall off bones.)
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