Scheinehaxen: (Pork Hocks - German)

By Thom7747

Ingredients

• 1 small leek
• 1 carrot
• 2 meaty pork hocks
• Peppercorns
• Beer or water
• 1 celery rib
• 1 onion
• Salt
• 2 tablespoons cooking fat

Details

Servings 2
Adapted from thomcooks.com

Preparation

Step 1

Clean and dice the leek, celery, carrot and onion.  Cook the pork hocks, diced vegetables, salt and peppercorns in water deep enough to cover for 2 to 3 hours or until tender.

Do not overcook. Remove from the water and drain well, reserving the vegetables and cooking liquid.

Preheat oven to 425 degrees F.  Melt the fat in a cast iron Dutch oven.

Add the drained pork hocks, cooked vegetables and a small amount of the cooking liquid.  Before the meat is fully baked, sprinkle with beer in which a good amount of salt has been dissolved.