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Рецепт Pork Hocks (Schweinshaxe)

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Порций: 2


Cost per serving $0.31 view details
  • 1 sm Leek
  • 1 x Celery stalk
  • 1 x Carrot
  • 1 x Onion
  • 2 x Meaty pork hocks
  •     Salt
  •     Black pepper corns
  • 2 Tbsp. Cooking fat =Or possibly= vegetable shortening.
  •     pn Cumin, if you like
  •     Beer or possibly water


  1. 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.
  2. 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.
  3. Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce.
  4. The Best of German Cooking by Edda Meyer-Berkhout

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%
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