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Slow Roasted Pork Hock.
Nb persons: 8
Yield: 1 hock each
Preparation time: 4 hours
Total time:
Source: Carolyn Jones
This is an inexpensive winter food from Germany. Typically served with sauerkraut or beans and beer, it glazes wonderfully if basted every half hour and not overcooked.Winter vegetables cooked the last hour and glazed are a delicous first meal. If you have hocks left over, add to beans along with vegetables and juices. The beans thicken up ( white are good or baby limas) and the result is a second meal that is wonderfully tender and delicious. 8 pork hocks | |
2 tablespoons | fenned seed |
2 sprigs | rosemary, removed leaves from stem |
3 | garlic cloves |
2 tablespoons | sea salt, coarse, ground |
2 tablespoons | black peppercorns, ground |
1 cup | red wine |
1/2 cup | grapefruit juice, or any other fruit juice you prefer |
1 cup | water |
2 | parsnips, sliced in slivers |
2 | carrots, sliced in slivers |
4 | celery stalks, sliced in slivers |
1 | onion, sliced in slivers |
1 | red pepper, sliced in slivers |
2 | turnips, sliced in slivers |
2 tablespoons | salt |
1-2 quarts | water |
Put all the spices in a mortar and pestle and grind coarsely.
Wash hocks and pat spices on both sides and set on grate in baking pan.
Drizzle marinade on top. Set in 300ยบ oven and baste every 1/2 hour for about 3 hours.
Meanwhile prepare root vegetables. Put vegetables in a bowl filled with the 2 tablespoons of salt and the water to cover, this keeps the vegetables from turning brown while meat is glazing. When meat is tender, remove from oven and remove grate. Add vegetables and set meat on top. Continue to glaze vegetables and meat until vegetables are done. Serve with sauerkraut and rolls and a little beer. A wonderful german dish.
Later, if you still have leftover hocks, add the hocks to lima or white beans that have been
first washed, covered with water and cooked until tender. When tender add the hocks and any leftover vegetables, and it makes a good second meal.
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