Directions:
- Wash and dice the leek, celery, carrot and onion.
- Cook pork knuckles, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender; avoid overcooking.
- Remove from water; drain well reserving vegetables and cooking liquid.
- Preheat oven to 425F.
- Melt fat or shortening in an dutch oven.
- Add drained pork knuckles, cooked vegetables and a small amount of cooking liquid.
- Bake 30 minutes, moistening meat frequently with more cooking liquid.
- Just before meat is done, sprinkle with beer or water in which a good amount of salt has been dissolved.
- Add cumin to taste.
- Serve with potato or white bread dumplings or sauerkraut salad.
- Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.48 Kcal (764 kJ) | ||
| Calories from fat | 115.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.83g | 20% | |
|---|---|---|---|
| Cholesterol | 7.17mg | 2% | |
| Sodium | 57.97mg | 2% | |
| Potassium | 343.64mg | 7% | |
| Total Carbs | 15.25g | 5% | |
| Sugars | 6.15g | 25% | |
| Dietary Fiber | 3.56g | 14% | |
| Protein | 2.09g | 4% | |
| Vitamin C | 12mg | 20% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1mg | 5% | |
| Calcium | 63mg | 6% | |
| Amount Per 100 g | |||
| Calories | 104.31 Kcal (437 kJ) | ||
| Calories from fat | 66.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.33g | 20% | |
|---|---|---|---|
| Cholesterol | 4.1mg | 2% | |
| Sodium | 33.14mg | 2% | |
| Potassium | 196.44mg | 7% | |
| Total Carbs | 8.72g | 5% | |
| Sugars | 3.51g | 25% | |
| Dietary Fiber | 2.04g | 14% | |
| Protein | 1.19g | 4% | |
| Vitamin C | 6.9mg | 20% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 0.6mg | 5% | |
| Calcium | 36mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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