Pork Hocks (Schweinshaxe)
pork
1 small leek
1 celery stalk
1 carrot
1 onion
2 meaty pork hocks
1 salt
1 black pepper corns
2 tablespoon cooking fat =or= vegetable shorte; ning.
1 pinch cumin, if desired
1 beer or water
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
Yield: 2 servings