Wash a carrot, an onion, a leek, and a celery stalk. Then slice these vegetables into cubes. Place the diced vegetables, 2 pork hocks, one teaspoon of salt, and one teaspoon of black peppercorns in water and simmer them for 2 to 3 hours or until tender. Make sure that you are not overcooking.
Take the hocks from water. Drain the pork hocks well while you set the cooking liquid and vegetables aside. Then preheat the oven to about 425°F or 220°C. Melt 2 tablespoons of vegetable shortening or fat in a cast-iron pan lined with enamel. Put in the cooked vegetables, drained pork hocks, and a little quantity of the cooking liquid used. Bake this for 30 minutes.
While baking, put in more cooking liquid to moisten the pork hocks. Before the meat is totally cooked, intersperse it with a cup of beer. If you don’t like beer, you can just sprinkle water with salt dissolved in it. Add a teaspoon of cumin if desired.
Once the meat is completely cooked, you can now serve the pork hocks with white bead dumplings or potato or sauerkraut salad. Strain the cooking liquid and juices and serve it as an add-on sauce. This is also practiced in Bavaria.
This recipe will take 20 minutes to prepare, 30 minutes to cook, and yields 2 servings. If you wish to prepare hocks in another way, here’s how to do it:
Marinate 10 fresh pork hocks (cut in half crosswise) in corning solution in the refrigerator for 10 days. Place a heavy plate on the meat so that you are sure that all the meat is under the solution. Monitor the meat every day to make sure that they are getting most flavor.
Pour in 2 gallons of fresh water into the pot. Include one medium sized yellow onion, 1 carrot (chopped), 2 bay leaves (chopped), 8 allspice (added whole), 2 stalks of celery (chopped), and 8 black peppercorns. Bring all these to a boil. Cover the pot and simmer for 2.5 hours. You may need to put in a bit more water during that time.
Once you have noticed that all 10 pork hocks are tender, remove the food from pot. Serve it with sauerkraut salad if you wish.