German Pork Hocks
Looking for a hearty German meal? Try our delicious pork hocks recipe! Slow-cooked to perfection with carrots, celery, and onions. The perfect home-cooked comfort food meal on a paleo diet.
Servings 4
Calories 313kcal
Cost $10
Equipment
Ingredients
- 1 leek cut into 1" pieces
- 2 celery stalks diced
- 1 carrot diced
- 1 onion diced
- 2 pork hocks
- Sea salt to taste
- 1 teaspoon whole black peppercorns
Instructions
- Begin by arranging the pork hocks in a generously sized pot alongside the leeks, celery, onions, carrots, and whole peppercorns. Don't forget to season with a sprinkle of sea salt.1 leek, 2 celery stalks, 1 carrot, 1 onion, 2 pork hocks, Sea salt, 1 teaspoon whole black peppercorns
- Next, pour enough water into the pot until the hocks and vegetables are fully submerged. Bring everything to a boil and then reduce the heat to a gentle simmer. Allow the meat to cook this way for 2-3 hours until it's falling off the bone.
- Once the pork hocks have finished cooking, strain the contents of the pot, reserving the liquid. Preheat your oven to 425 F.
- Arrange the cooked hocks and vegetables in a baking dish, adding some of the reserved liquid to the dish. Place the dish in the oven and roast the pork hocks for roughly 30 minutes, basting them intermittently.
Notes
- For the tender and fully rendered pork hock, allowing it to cook slowly is key. A Dutch oven is a great way to slowly simmer while keeping it tender, and moist, and not burning it on the stovetop.
- Serve with a side of sauerkraut for a more authentic German experience. Fermented foods are great for a paleo and AIP diet. Just double check that your brand is truly AIP-compliant.
Nutrition
Serving: 4g | Calories: 313kcal | Carbohydrates: 8g | Protein: 25g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 93mg | Sodium: 230mg | Potassium: 461mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2934IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 2mg