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Braised Pigs' Knuckles Or Hocks

Chef.at.Home's picture
Ingredients
  Pigs knuckles 3 Pound
  Salt 2 Teaspoon
  Sauerkraut 3 Cup (48 tbs)
  Raw potatoes 2 Large, peeled and quartered
  Caraway seeds/Celery seeds 1 Teaspoon
Directions

1. Pigs' hocks or knuckles may be bought fresh or cured. Wipe the fresh variety with a clean, damp cloth. Place in a large enamel stew pan, add the salt and just enough water to cover the meat. Cover the saucepan. Simmer 2 to 3 hours, or until the meat is very tender.
2. Thirty minutes before they are done, add the sauerkraut and potatoes and the caraway or celery seeds. If smoked or cured pigs' knuckles are selected, omit the salt.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Pork
Interest: 
Everyday

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3441 Calories from Fat 1198

% Daily Value*

Total Fat 133 g204.7%

Saturated Fat 46.7 g233.7%

Trans Fat 0 g

Cholesterol 1169.6 mg389.9%

Sodium 4043.5 mg168.5%

Total Carbohydrates 133 g44.2%

Dietary Fiber 27.4 g109.6%

Sugars 12.3 g

Protein 415 g830.7%

Vitamin A 4.1% Vitamin C 310.5%

Calcium 52.1% Iron 145.2%

*Based on a 2000 Calorie diet

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Braised Pigs' Knuckles Or Hocks Recipe