Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Leek Black pepper corns
1 Celery stalk 2 tb Cooking fat =OR=
1 Carrot -vegetable shortening.
1 Onion pn Cumin, if desired
2 Meaty pork hocks Beer or water
Salt

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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