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.
Provided by Molly53
Categories Pork
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 32.4, Fat 0.2, SaturatedFat 0.1, Sodium 1125.3, Carbohydrate 7.3, Fiber 4.9, Sugar 3, Protein 1.6
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