German Pork Hock with Sauerkraut and Creamy Potato Mash #glutenfree #germancooking

This is a popular, traditional German dish. I love this dish, and can easily finish a large plate in one sitting. The combination of crispy skin with tender meat inside is to die for. Serve with sour cabbage (sauerkraut) and creamy potato mash. 
I had enjoyed this dish in restaurants, when I realized it is not difficult to cook at home, and is much easier on the budget. So, I like to cook at home now and serve to my dinner guests. I am sure that it is better than similar meals served in many restaurants, especially the sauerkraut and the sauce. 

Pork Hock

Ingredients:
 
3 Pork Hocks (You can cook more if you have a large oven and deep baking dish)
2 Onions - cut in half
1 Large Carrot - cut into 3 pieces
1 Celery Stick - cut into 3 pieces
2 Spring Onion
1 whole Garlic - cut in half
Some Thyme and Rosemary
2/3 cup White Wine
About 1.5 cups Water
Salt and Ground Pepper

Method:

Wash and wrap dry the pork hocks. 
Rub with salt and refrigerate for about 5 hours or overnight.
Preheat oven to very hot, I use 220C. Use 200C if you like, there is not big difference between them.
Place pork hocks and all vegetables (expect herbs) in a large deep baking dish and bake in the oven 30 minutes. Turn them once after 15 minutes. Don't worry about burnt vegetables as it gives a beautiful caramelized flavour to the sauce.
Remove from oven. Add herbs, white wine and water. (The water can cover halfway of pork hocks ). Cover with aluminium foil. Place back into the oven and cook at 190C for 1 hour.
Remove the aluminium foil, cook another 30 min with out cover. 
Turn the pork hocks and cook for another 30 minutes. 
Repeat 3 times, all cooking times are 1.5 hours. You can add salt and pepper during cooking time but please don't add too much salt as the sauce is reduced and thickened later.
Remove the dish from oven. 
Gently remove the pork hocks and place in baking tray lined with baking paper. 
Sprinkle with a little salt. 
Bake at 190C about 40 minutes or until crispy skin. (I use 210C as I like a little burnt flavour on the crispy skin)  
Turn the pork hocks and repeat once more until whole of the skin becomes crispy.
Remove vegetables from the sauce. Drain into a saucepan and cook on high heat until sauce is reduced to half. 
Skim the fat/oil off the top. 
If necessary, add little potato starch in water to thicken the sauce. 
Add seasonings and a little butter in the last few minutes.

Sauerkraut 

Ingredients:

1/4 Cabbage, cut into strips 
1/3 cup White Wine Vinegar
1/3 cup Balsamic Vinegar
1/2 cup Brown Sugar
1/2 cup Water
50g Butter
Salt and Pepper

Method:

Heat 3 tablespoons olive oil in a pan. 
Stir fry cabbage for a few minutes. 
Add both vinegar, sugar and water. 
Cover with lid and cook on medium heat about 20 minutes. 
Add seasonings and butter and cook until all the liquid has been reduced.

Creamy Potato Mash

Ingredients:

4 Potatoes, about 600g - peeled and cut into pieces
70g Butter
1/2 cup Thickened Cream
Salt and Pepper

Method:

Boil the potatoes in a saucepan until soft.
Drain. Mash potato, then add cream, butter, salt and pepper.
Stir over low heat for 2-3 minutes until smooth and creamy.

Plate up sauerkraut, potato mash, pork hock. 
Add some green beans, baby spinach or asparagus to make the plate more interesting. 
Pour the sauce over the pork hock. 
Serve with a little hot yellow mustard as well. 

Tip: 

• The sauce is the soul of this dish. If you find you have too much sauce, freeze it and use next time - you will find that the sauce is even more delicious, darker, and rich after cooking 2-3 times. 
• If you have leftover roast gravy, this can be added to the sauce as well.

Contact: lee.leehocklai@gmail.com