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.
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INGREDIENTS
Nutrition- 3lbs pork hocks
- 1 1⁄2lbs sauerkraut
- salt and pepper, to taste
DIRECTIONS
- 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.