Slow Cooked Pork Hocks
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
8 hrs
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Total Time
8 hrs 20 mins
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Servings
4
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Calories
1035 kcal
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Course
Main Course
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Cuisine
German
Slow Cooked Pork Hocks
Description
This recipe for Slow Cooked Pork Hocks features pork simmered slowly on a mixture of sauerkraut, onions, and apples, enhanced with bay leaves, caraway seeds, peppercorns, and cloves, all combined with beef or chicken stock. The onions and apples are cooked first and lightly caramelized to bring sweetness and depth, then combined with sauerkraut and seasonings before transferring to a slow cooker. The pork hocks are seasoned and nestled on top and cooked on low heat for 7 to 9 hours, developing tender meat and melding flavors.
The long cooking time softens the pork hocks thoroughly while allowing the flavors of sauerkraut and spices to permeate the meat. The sauerkraut adds acidity and texture, complemented by the sweetness from the apples and aromatic spices. This hearty dish pairs well with boiled potatoes, traditional German breads, or potato dumplings to balance the rich flavors.
Using quality sauerkraut, such as Mildessa or Hengstenberg brands, yields authentic taste and texture. Homemade or low-sodium stocks are recommended to control salt levels. Slow cooker models vary, so cook times may need adjusting. For those without a slow cooker, alternate stovetop or oven methods can be employed following adjustments. This dish brings the flavors of traditional Eastern European cooking into a convenient method.
Ingredients
- 2 pork hocks total weight of about 1.5 – 2 kg/ 3.3 – 4.4 oz
- 1 onion about 150 g/ 5.3 oz, large
- 1 apple about 200 g/ 7 oz, large
- 1 tablespoon lard or vegetable oil
- 1 teaspoon granulated sugar
- 1 sauerkraut 800 g/ 28 oz (Note 1, canned
- 4 bay leaf
- 1 teaspoon caraway seeds
- 5 black peppercorns
- 3 cloves
- 2 cups beef stock Note 2, or chicken stock
- sea salt fine
- ground black pepper fine
Instructions
- Chop the onions and the apple but keep them separated.
- Cook on stove: Heat the lard or oil in a large heavy-bottomed pan. Cook the onions on medium-low heat for about 3 minutes. Add the apple and continue cooking for 2 minutes.
- Caramelize: Sprinkle the sugar on top and let caramelize slightly for about 2 minutes.
- Combine: Add sauerkraut, salt, bay leaves, caraways seeds, peppercorns, and cloves. Mix well. Transfer everything to the slow cooker. Add stock and mix.
- Rub the pork hocks with salt and pepper. Nestle them on top of the sauerkraut.
- Cook on low for 7-9 hours, turning the hocks halfway through. (Note 3 and 4).
- Serve with boiled potatoes, German bread, or potato dumplings.
Notes
- Choose fresh sauerkraut from trusted brands for authentic taste and texture; canned, jarred, or bagged variants work as alternatives.
- Use homemade or low-sodium stock to avoid oversalting the dish.
- Be aware that newer slow cookers may cook faster; adjust cooking time accordingly.
- If not using a slow cooker, refer to alternative cooking method instructions as noted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1035 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 1035kcal | 52% |
| Carbohydrates | 25g | 8% |
| Protein | 104g | 208% |
| Fat | 56g | 86% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 30g | 176% |
| Cholesterol | 333mg | 111% |
| Sodium | 2058mg | 86% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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