Slow cooked pork hocks
A traditional German method of cooking fresh pork hocks (or knuckles). The hocks are slow-cooked with sauerkraut producing a hearty, warming and comforting dish.
Pork hocks are ideal for slow cooking – if cooked long enough the meat will fall away from the bone.
Prep Time: 20 mins
Cook Time: 7 to 8 hours slow cooker or 2 hours stovetop
Servings: 4
Ingredients:
2 fresh uncured pork hocks
1 large onion, chopped
1 large red apple, skin on and chopped
1 tbsp vegetable oil
1 tsp white sugar
1 800g jar homemade or traditional German sauerkraut – ie: Kuhne brand 810g
4 bay leaves
5 black peppercorns
3 cloves
2 cups chicken or vegetable stock
Salt and pepper
Heat the oil in a large heavy-bottomed pot over a medium heat.
Add the onion and sweat for a few minutes before adding the apple. Continue cooking for another 2 or 3 minutes.
Sprinkle in the sugar and caramelise slightly.
Add the sauerkraut, salt, bay leaves, peppercorns and cloves. Mix well. At this stage you can transfer the contents to a slow cooker if using.
Add the stock and stir well.
Rub the hocks with salt and pepper before placing them on top of the sauerkraut mix.
Slow cooker: Cook on low around 7-8 hours, turning the hocks over halfway through.
Stovetop: Lightly simmer on a low to medium heat for 2 hours (or until the pork falls away from the bone), turning hocks over halfway through. Add more liquid to the pot when/if necessary.
Serve with boiled potatoes (or potato dumplings) and sauerkraut.
Make sure to strain and save the delicious stock to make soup!
