Method of Corning:
2 gallons water
1 pound pickling salt (this is a fine-grain salt without iodine, used in pickled meat dishes. Can be found in the supermarket).
1 teaspoon saltpeter (can be found at a drug store)
Mix this solution well.
10 fresh pork hocks, cut in half crosswise
Marinate the hocks in the corning solution in the refrigerator for 10 days. Keep a heavy plate on the top of the meat so that all pieces are under the solution at all times. Check them each day to be sure they are all under the solution.
At the end of the 10 days drain the meat and discard the liquid. Rinse the hocks and place in a large pot. ADD:
2 celery stalks, chopped
1 carrot, chopped-no need to peel
1 medium yellow onion, peeled and chopped
2 bay leaves
8 whole allspice
8 black peppercorns
Just barely cover with fresh water. Bring to a boil, cover and simmer for 2-1/2 hours. You may have to add a bit more water. When pork hocks are very tender, remove from pot and serve over sauerkraut if desired.