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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Marinate the hocks in the corning solution in the refrigerator for 10 days. Keep a heavy plate on the top of the meat so that all pieces are under the solution at all times. Check them each day to be sure they are all under the solution. | 2. At the end of the 10 days drain the meat and discard the liquid. | 3. Rinse the hocks and place in a large pot. | 4. ADD: 2 celery stalks, chopped 1 carrot, chopped-no need to peel 1 medium yellow onion, peeled and chopped 2 bay leaves 8 whole allspice 8 black peppercorns Just barely cover with fresh water. | 5. Bring to a boil, cover and simmer for 2 1/2 hours. You may have to add a bit more water. | 6. When pork hocks are very tender, remove from pot and serve over sauerkraut if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	gallons		0.0	0.0	0.0	0.0
pickling salt	1	lb		403.4676	0.0	89.7602	2.2667
saltpeter	1	teaspoon		403.4676	0.0	89.7602	2.2667
pork hock	10		cut	10670.4242	0.0	1192.4667	657.6975
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
carrot	1		chopped-no	52.48	12.2624	1.1904	0.3072
yellow onion	1			-	-	-	-
bay leaf	2			-	-	-	-
allspice	8			39.976	10.9622	0.9257	1.3209
black peppercorn	8			403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.