2 meaty pork hocks.
1 small leek.
1 celery stalk.
Black pepper corns.
2 tablespoons of cooking fat.
Pinch of cumin.
Wash and dice the leek, celery, carrot, and onion. Cook the pork hocks, diced vegetables, salt and peppercorns in water until tender.
Remove from water and drain well, reserving the vegetables and cooking liquid. Preheat oven to 425°F. Melt the cooking fat in an enamel-lined, cast-iron pan. Add drained pork hocks, cooked vegetables and a small amount of cooking liquid. Bake for 30 minutes.
Moisten the meat frequently with more cooking liquid. Before the meat is fully cooked, sprinkle with beer in which a good amount of salt has been dissolved. Add cumin to increase flavor. Serve as desired.