1. Wash and dice the leek, celery, carrot and onion. 2. Cook pork knuckles, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender; avoid overcooking. 3. Remove from water; drain well reserving vegetables and cooking liquid. 4. Preheat oven to 425F. 5. Melt fat or shortening in an dutch oven. 6. Add drained pork knuckles, cooked vegetables and a small amount of cooking liquid. 7. Bake 30 minutes, moistening meat frequently with more cooking liquid. 8. Just before meat is done, sprinkle with beer or water in which a good amount of salt has been dissolved. 9. Add cumin to taste. 10. Serve with potato or white bread dumplings or sauerkraut salad. 11. Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
