German-Style Boiled Pork Hock with Sauerkraut

What Ingredients Do You Need?

• 4 Fresh pork hocks (uncured)
• 3 cups Sauerkraut, drained
• 1 Yellow onion, quartered
• 2 Carrots, chunked
• 2 Bay leaves
• 6 Juniper berries
• 1 tbsp Caraway seeds
• 1 tsp Black peppercorns
• 3 Garlic cloves, smashed
• 6 cups Chicken or pork stock
• for serving Dijon mustard
• for serving Boiled potatoes

How Do You Make German-Style Boiled Pork Hock with Sauerkraut?

1. 1

   Combine ingredients

   Place the pork hocks, onion, carrots, bay leaves, juniper berries, caraway seeds, peppercorns, and garlic in a large pot.

2. 2

   Cover with stock

   Pour in stock until the hocks are fully submerged, adding water if necessary.

3. 3

   Simmer gently

   Bring to a boil, then reduce to a gentle simmer and cook uncovered for about 2 hours, skimming any foam that rises.

4. 4

   Add the sauerkraut

   Stir in the sauerkraut during the final 30 minutes of cooking so it heats through and absorbs the broth's flavor.

5. 5

   Check tenderness

   The hocks are done when the meat is very tender and pulls easily away from the bone with a fork.

6. 6

   Rest briefly

   Remove the hocks from the pot and let rest 5 minutes before serving whole or pulling the meat off the bone.

7. 7

   Plate and serve

   Serve each hock with a mound of sauerkraut, boiled potatoes, and a dollop of Dijon mustard.