Categories: Pork/ham, German 
      Yield: 2 servings 
  
      1 sm Leek                                     Black pepper corns 
      1    Celery stalk                        2 tb Cooking fat   =OR= 
      1    Carrot                                   -vegetable shortening. 
      1    Onion                                 pn Cumin, if desired 
      2    Meaty pork hocks                         Beer or water 
           Salt                            
  
  Wash and dice the leek, celery, carrot, and onion. Cook pork hocks, diced 
  vegetables, salt and peppercorns in water to cover 2 to 3 hours or until 
  tender. Avoid overcooking. Remove from water; drain well reserving 
  vegetables and cooking liquid. Preheat oven to 425F (220C). Melt fat or 
  shortening in an enamel-lined, cast-iron pan. Add drained pork hocks, 
  cooked vegetables and a small amount of cooking liquid. Bake 30 minutes. 
  Moisten meat frequently with more cooking liquid. Before meat is fully 
  cooked, sprinkle with beer or water in which a good amount of salt has been 
  dissolved. Add cumin to increase flavor, if desired. Serve with potato or 
  white bread dumplings or sauerkraut salad. Note: In Bavaria, the juices and 
  cooking liquid are strained and served as an accompanying sauce. 
   
  The Best of German Cooking by Edda Meyer-Berkhout