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Recipe by: alto
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See below ingredients and instructions 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
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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