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50 minutes
Prep: 20 minutes
Cook: 30 minutes
128 calories per serving view nutrition facts
2 servings
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| 1 | each | leek | |
| 1 | each | celery stalks | |
| 1 | each | carrot | |
| 1 | each | onion | |
| 2 | each | pork hocks | meaty |
| 1 | teaspoon | salt | |
| 1 | teaspoon | black peppercorns | |
| 2 | tablespoons | fat | or, vegetable shortening. |
| 1 | teaspoon | cumin | if desired |
| 1 | cup | 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 425F (220C).
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.
Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce.
| % Daily Value* | |
| Total Fat 4.0g | 7% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 1231mg | 51% |
| Total Carbohydrate 14.0g | 5% |
| Dietary Fiber 2.0g | 10% |
| Sugars 4.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 105% | Vitamin C | 11% | |
| Calcium | 5% | Iron | 7% |
* 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:Fiery taste and vibrant color characterize Whole Chilies. We select only the finest Chilies grown in China to add a powerful and pungent flavour to Mexican, South American, Chinese, Japanese, Indian, Thai, and African cooking. ...
Very good! Easy to prepare.
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