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Spicy Pork Hocks
(Serves 4)
The herbs and spices in this recipe give the pork hocks a delicious, spicy flavor. By adding the vegetables during the last hour of cooking, this becomes an easy, nutritious meal.
4 pork hocks (ca. 1 kg/2 lbs) each
2 Tbsp crushed juniper berries*
2 Tbsp coriander seeds
1 tsp black pepper corns (seeds)
4 oz (120 g) butter
1-2 Tbsp Indian curry powder
6 cloves garlic, minced
1-2 Tbsp coarse salt
1Ca. 1 quart (1 liter) water
6 parsnips
2 lbs small potatoes
8 carrots
Directions:
Preheat oven at 325° F (175° C): Baking time 4-˝ hours. Cut lengthwise into each shank all the way to the bone and spread apart. Make 6-8 more lengthwise cuts into the rind of the shanks.Crush the juniper berries, coriander seeds and black pepper corns in a mortar or use a spice grinder. Over medium-high heat, melt butter in a small saucepan, add the crushed spices, curry and garlic and sauté for
1 minute. Add the salt and spread the mixture on the cut open shanks. Close
the shanks and tie with string to hold them together. Spread any remaining
butter-herb mixture over the shanks, sprinkle with a little extra coarse
salt and place in a roasting pan in the middle of the oven. Bake one hour,
then add half of the water to the roasting pan and continue baking for two
hours. Continue to add the remaining water, a little at a time during the
next two hours. During the last hour, add the vegetables. Peel the parsnips,
carrots and potatoes. Cut the parsnips and carrots in half cross wise, then
in half lengthwise and together with the potatoes, spread around the pork
hocks. Bake for one hour or until the vegetables are done.
Remove the vegetables and set aside to keep hot. Remove any juices from the pork hocks (remove the fat if you like a healthier sauce), add a little cornstarch and thicken to a sauce. Place the pork hocks under the broiler for a few minutes if you wish the rinds to become crunchy, otherwise serve the pork hocks and vegetables on a large platter. Serve the sauce separately.
Syndication from EclecticCooking.com |
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