Prep 15 mins
Cook 3 hrs
Hollanders like plain, substantial food and lots of it. Long, slow cooking yields an extraordinarily tender meat. This method also works well for spareribs. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 3 lbs pork hocks
- 1 1⁄2 lbs sauerkraut
- salt and pepper, to taste
- Place pork hocks in a stockpot and add water; bring to a boil, reduce heat and let simmer for about 3 hours or until tender.
- Add sauerkraut and cook until well done.
Delicious, easy and finally I know what to do with the Hocks!!!!!! Thanks:)
I prepared this in a crockpot - cooked on low for about 8 hours - the flavor was very good - however, I believe the meat could have been more tender - next time I'll prepare in crockpot for 10 to 12 hours. Thanks for posting.