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A Cooking Adventure
with Thom |
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Printer Friendly Copy
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SCHEINEHAXEN: (Pork Hocks - German)
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Ingredients
1 small leek
1 carrot
2 meaty pork hocks
Peppercorns
Beer or water
1 celery rib
1 onion
Salt
2 tablespoons cooking fat
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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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Copyright © 2005. Thom's Kitchen. All rights reserved.
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183
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