- 2 lbs pork hocks
- 1 onion
- 1 bay leaf
- 0.7 oz (20 g) lard
- 1 tablespoon juniper berries
- 1⁄2 tablespoon clove
- 1 tablespoon mustard seeds
- 1⁄4 quart water
- 1⁄8 quart beer
- 2 tablespoons cornstarch
- Preheat oven to 200°C/400°F.
- Rinse the hocks and pat dry.
- Cut the fatty skin diagonally in both directions so that you have a diamond pattern. Season with pepper, salt and paprika.
- Heat the lard in a dutch oven and brown the hocks for approx 10 mins on all sides (quite hot).
- Peel and quarter the onion and add to the pot, add the bay leaf, juniper berries, cloves and mustard grains.
- Pour in 1/8 quart of boiling water and place the pot in the middle of the oven.
- The hocks will need approx 2 – 2 1/2 hrs, depending on size, baste with beer from time to time and if required add a little water.
- Remove the hock from the pot and using beer and water make sure you scrape up the bits from the bottom of the pan.
- Thicken using a cornstarch/water paste and season with salt and pepper.
- Serve with sauerkraut and knoedel or mashed potatoes.