German Pork Hocks

By BClover

Ingredients

• 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)

Details

Servings 1
Adapted from quick-german-recipes.com

Preparation

Step 1

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.

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.

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.

The other way to make this is just to roast it