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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.


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  1. Place pork hocks in a stockpot and add water
  2. Bring to a boil
  3. Reduce heat and let simmer for about 3 hours or until tender
  4. Add sauerkraut and cook until well done

Step 3

Total Time in Minute 195

Ingredients Count 3

cooking zuurkool met spek   sauerkraut and pork hocks

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Pork hocks


Salt and pepper

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