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SCHWEINEHAXE:(Pork Hocks - German)
1 small leek
2 meaty pork hocks
Beer or water
1 celery rib
2 tablespoons cooking fat
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.
Serve with bread dumplings.
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February 25, 2006