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Dad is the only one brave enough to eat pork hock trotters, the rest of the family prefers pork tenderloin. We butcher one piggy a year, the hind legs and front shoulders are turned to ham, that leaves the two front leg trotters, four pounds of meat when deskinned. This is my recipe adaptation from the oldest restaurant in Dusseldorf, Germany, called Zum Schiffchen. Napoleon ate there. They serve their hocks with the skin on. The beer marinade and pan drippings are used to make beer cheese soup. The pork hocks are served over home made sauerkraut. Leftover sauerkraut and pork mixed with slivered fresh vegetables make a a great eggroll.
View original recipe on cookpad.comCriss cross outer fat layer, Rub two pork hocks with tsp of seasalt, add to two bottles of dark beer, laurel leaves, green peppercorns, mustard seeds, nutmeg, onion, celery, potato and sauerkraut.
Bring to simmer, do not boil, two hours, then lift pork hocks onto olive oil rubbed roasting rack in baking dish. Roast 30 minutes at 400F degrees. Serve over fresh instant sauerkraut, recipe in here. Dispose of bones in garden fermenter.
Use beer marinade to make soup, 5 minutes. Melt cup of grated cheese in cup of water. Add vegetables from marinade. When cheese has melted, taste. Add marinade and pan drippings one tablespoon at a time till delicious. Blend in food processor. Garnish with green onion, serve.
Shred some of the tender pork meat to make kimchi eggroll appetizers and make a festive dinner, see recipe in here. Enjoy.
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