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A Cooking Adventure with Thom

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SCHEINEHAXEN: (Pork Hocks - German)

Thom Hackett

Servings: 2


Pork Hock 




1 small leek
1 carrot
2 meaty pork hocks
Beer or water
1 celery rib
1 onion
2 tablespoons cooking fat

Cooking Method

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.
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