Zuurkool Met Spek - Sauerkraut and Pork Hocks

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.

• Ready In: 3 hrs 15 mins
• Serves: 4-6

Ingredients

• 3  lbs  pork hocks
• 1 1⁄2 lbs sauerkraut
•  salt and pepper, to taste

Directions

1. 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.
2. Add sauerkraut and cook until well done.