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4 hours
Prep: 25 minutes
Cook: 3 hours
72 calories per serving view nutrition facts
4 servings
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| 1 | small | leek | |
| 1 | each | celery stalk | |
| 1 | each | carrot | |
| 1 | each | onion | |
| 2 | each | pork hocks | meaty |
| 1 | x | salt | |
| 1 | x | black peppercorns | |
| 2 | tablespoon | fat | for cooking |
| 1 | pinch | cumin | if desired |
| 1 | x | beer | or water |
Wash and dice the leek, celery, carrot, and onion.
Cook pork hocks, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender.
Avoid overcooking.
Remove from water; drain well reserving vegetables and cooking liquid.
Preheat oven to 425 degrees F.
Melt fat or shortening in an enamel-lined, cast-iron pan.
Add drained pork hocks, cooked vegetables and a small amount of cooking liquid.
Bake 30 minutes.
Moisten meat frequently with more cooking liquid.
Before meat is fully cooked, sprinkle with beer or water in which a good amount of salt has been dissolved.
Add cumin to increase flavor, if desired.
Serve with potato or white bread dumplings or sauerkraut salad.
| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 2.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 29mg | 1% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 4% |
| Sugars 2.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 52% | Vitamin C | 5% | |
| Calcium | 2% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Dill is a tall, feathery annual, Anethum graveolens, in the parsley family. Both Dill Seed and Weed (dried leaves) come from the same plant....
This is an EXCELLENT RECIPE!!! I Have already made it twice in two days for home and work and everyone LOVED IT! EXCELLENT!!!
A delightful gourmet recipe brought to you by Real Food Direct
