When I think pork hock, or any knuckle/bone cut for that matter, I think soup. Last weekend Mike suggested pork hock for supper but not in soup. Apparently the German restaurant south of town makes them in a fashion other than soup. So I did a little searching. Everything I found was pretty basic, nothing too exciting. So as usual I decided to do my own thing.
I kept it basic as the other recipes I found did. I also added sauerkraut, and an apple for a bit of slight sweetness to counter to kraut just a little.
I know it’s not the most beautiful picture you’ve seen, but it’s a pork hock in sauerkraut. What did you expect? I can assure you it tastes really good despite my photography.
I served this with mashed potatoes, pork gravy and corn. Of course, we all dished our plates in the typical “mashed potato meal” way… mashed potatoes, topped with corn, then kraut, followed by meat, then gravy and before it was even tasted, add some salt and pepper. I used to be very particular about my food touching, I don’t know what has happened over the years but I now load my potatoes just like the rest of the family. (and I’m eating sauerkraut, something must have broke…)
German Pork Hock
1-2 ea. Pork Hock
2 ea. Celery Stick
Carrots, same amount as celery
1 ea. Yellow Onion
1 ea. Apple, peeled and cored
2 ea. Garlic Cloves
1 ea. Bay Leaf
Salt and Pepper
Roughly chop everything except the bay leaf and pork. Place all the ingredients, including pork and leaf in a cast iron stock pot. Add enough water to cover. Bring to a simmer for 2-3 hours.
Drain the cooking liquid and reserve it.
1 qt. Sauerkraut
Place the pot in the oven and bake at 400 for 30 minutes. Basting as needed with the reserved liquid.
Use the remaining liquid to make a gravy if desired.
Serve over mashed potatoes.