Barbecued Pork Hock (Schweinshaxe) | What Dad Cooked

Name: Barbecued Pork Hock (Schweinshaxe) | What Dad Cooked
Ingredients: For the pork; 2 pork hocks; 2 trotters from the hocks if available and split – or 8 chicken wings or other bones (optional); 500ml chicken stock; 2 large carrots cut in half lengthwise; 2 large celery sticks cut in half to; 1 large onion sliced; 4 cloves of garlic unpeeled; For the marinade; 2 litres of standard cider; 2 bay leaves; 10 juniper berries; 10 peppercorns; German frankfurters or wurst to suit tastes (optional); For the sauerkraut; 1 pack or jar of sauerkraut to suit tastes; 1 tablespoon caraway seeds; 1 small onion; 1 eating apple, peeled and chopped; For the potatoes; 1.2 kg potatoes; 200g dry cured unsmoked bacon (optional)

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Slow roasted pork hocks are a revelation. They're good value and will feed an army!

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Ingredients

For the pork
2 pork hocks
2 trotters from the hocks if available and split – or 8 chicken wings or other bones (optional)
500ml chicken stock
2 large carrots cut in half lengthwise
2 large celery sticks cut in half to
1 large onion sliced
4 cloves of garlic unpeeled
For the marinade
2 litres of standard cider
2 bay leaves
10 juniper berries
10 peppercorns
German frankfurters or wurst to suit tastes (optional)
For the sauerkraut
1 pack or jar of sauerkraut to suit tastes
1 tablespoon caraway seeds
1 small onion
1 eating apple, peeled and chopped
For the potatoes
1.2 kg potatoes
200g dry cured unsmoked bacon (optional)