Pork Hocks Recipe

German Pork Hocks

• 1 leek, well cleaned, diced
  
• 1 stalk celery, diced
  
• 1 carrot, diced
  
• 1 onion, diced
  
• 1 - 2 meaty pork hocks
  
• salt, peppercorns, cumin (if desired)

• Put vegetables, 1 tsp. salt, 1 tsp. peppercorns, and pork hocks in pot.
  
• Add water to cover, bring to boil, reduce heat to simmer, and cook until hocks are just tender - about 2 - 3 hours. Do not overcook.
  
• Drain, keeping vegetables and cooking liquid.
  
• Preheat oven to 425° F.
  
• To baking dish (if cast-iron pot is use, add 2 tbsp. of oil), add drained pork hocks, drained cooked vegetables, and a small amount of the cooking liquid.
  
• Bake 30 minutes, occasionally basting meat with cooking liquid.
  
• Serve meat with potatoes and sauerkraut. If desired, serve the cooking liquid (thicken with corn starch if desired). Add a bit of cumin to liquid if desired.