By skim Posted May 23, 2015 In International, Recipes Braised Bavarian Pork Hock2015-05-232017-02-08https://www.johnstons.ca/wp-content/uploads/2018/02/header-with-badge90.pngJohnston'shttps://www.johnstons.ca/wp-content/uploads/2011/04/braisedporkhock1.jpg200px200px 0 Braised Bavarian Pork Hock Print Recipe Servings 4 Servings 4 Braised Bavarian Pork Hock Print Recipe Servings 4 Servings 4 Ingredients 2 Johnston’s Pork Hocks 5 garlic cloves minced 4 tbsp caraway seeds 1/2 cup vegetable oil 1 tsp salt 1 tbsp fresh ground pepper Servings: Instructions In a large mixing bowl, add garlic, caraway seed, salt, pepper, and oil. Place Johnston’s Pork Hocks in bowl and coat with spices and oil. Place Johnston’s Pork Hocks in braising pot large end down. Add water in pot to ¼ cover hocks (amount will vary with size of pot). Cover with tinfoil and cook @ 300° F for 3 hours, then uncover for 1 hour at 350°F (until skin is crispy). Cut between bone to create 2 portions per hock. Serve with sauerkraut, boiled potato and braised red cabbage. Share this Recipe Leave a Comment Cancel reply Save my name, email, and website in this browser for the next time I comment.