You are here

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

Rate It

Your rating: None
4.376925
Average: 4.4 (13 votes)