Prepared by Bill Schildpatt, Executive Chef, Best Western Conference Centre Chilliwack & Sharon Touchet, Culinary Arts Instructor, Chilliwack Senior Secondary School

Yield: Serves 4

Ingredients

• 2 Johnston’s Pork Hocks
• 5 Garlic Cloves, Minced
• 4 Tbsp Caraway Seeds
• ½ Cup Vegetable Oil
• 1 tsp Salt
• 1 Tbsp Fresh Ground Pepper

Cooking Directions

1. In a large mixing bowl, add garlic, caraway seed, salt, pepper, and oil.
2. Place Johnston’s Pork Hocks in bowl and coat with spices and oil.
3. Place Johnston’s Pork Hocks in braising pot large end down.
4. Add water in pot to ¼ cover hocks (amount will vary with size of pot).
5. Cover with tinfoil and cook @ 300° F for 3 hours, then uncover for 1 hour at 350°F (until skin is crispy).
6. Cut between bone to create 2 portions per hock.
7. Serve with sour kraut, boiled potato and braised red cabbage.