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Ingredientes
- 1 sm Leek
- 1 x Celery stalk
- 1 x Carrot
- 1 x Onion
- 2 x Meaty pork hocks
- Â Â Salt
- Â Â Black pepper corns
- 2 Tbsp. Cooking fat =Or possibly= vegetable shortening.
- Â Â pn Cumin, if you like
- Â Â Beer or possibly water
Direcciones
- Wash and dice the leek, celery, carrot, and onion. Cook pork hocks, diced vegetables, salt and peppercorns in water to cover 2 to 3 hrs or possibly till tender. Avoid overcooking. Remove from water; drain well reserving vegetables and cooking liquid. Preheat oven to 425F (220C). Heat fat or possibly shortening in an enamel-lined, cast-iron pan. Add in liquid removed pork hocks, cooked vegetables and a small amount of cooking liquid. Bake 30 min.
- Moisten meat frequently with more cooking liquid. Before meat is fully cooked, sprinkle with beer or possibly water in that a good amount of salt has been dissolved. Add in cumin to increase flavor, if you like. Serve with potato or possibly white bread dumplings or possibly 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 2 servings | |
| Calories 151 | |
| Calories from Fat 115 | 76% |
| Total Fat 12.98g | 16% |
| Saturated Fat 3.81g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 36mg | 2% |
| Potassium 212mg | 6% |
| Total Carbs 8.05g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.77g | 3% |
| Protein 0.98g | 2% |
