Pork hocks are usually served with potatoes and sauerkraut but buttered noodles or dumplings with coleslaw would also do very well.

6		pork hocks - one per person
2	onions	sliced
2	cloves garlic	chopped
2	tsp.	salt
2		bay leaves
		pepper to taste
3	tbsp.	lemon juice
1	C	brown sugar
2	tsp.	dry mustard
1/4	C	fat from hocks
1/2	C	beer or broth

Put the hocks in a large pot with the onions, garlic, salt, pepper, bay leaves, lemon juice, and enough water to cover the hocks. Bring to a boil, then cover and simmer for about 2 hours, or until hocks are very tender. Arrange the hocks in a flat baking pan. Mix together the sugar, mustard, drippings, and beer. Coat the hocks all round with mixture, and broil until crisp, turning to broil on all sides. Or, put them in a 400F oven and bake.