The only way to cook pork hocks and sauerkraut is to boil the hocks, put in a baking dish with the kraut so the gelatinous rings are out of the liquid so they turn golden crispy on the outside. Any other way means the pig died in vain.

I was raised on food like this. My mom use to brown the hocks on the stove in oil (all sides), then add the sour kraut w/juice, onion and bay leaf, and simmer till done (2-3 hours) Never boiled. Adding the potatoes the last hour. Or you can put the pot after browning and adding the sour kraut and bay leaf into the oven at 325°F for approx the same amount of time. I love it in the crock pot, can put them in frozen, put on low, if you don't have sour kraut, add beef broth till 1/2 way up the hocks add an onion (quartered) & 2 bay leafs. When you get home, they will be done and the skin/fat will be nicely browned all on it's own and yummy tasting. Have never had a bad word said on either way and even my young children love it.

This was a staple in our house when I grew up. The hocks were boiled first, then the skin removed. They were then baked on a bed of kraut with dollops of butter on top. Caraway and potatoes in the kraut are excellent additions. Pure heaven.

I buy only the bag Sauerkraut (In meat Dept. area) I drain off the juice (don't wash it) I use same amount of any Beer to replace the drained off juice. When hocks are half cooked. I drain off half the hock water they cooked in. Then I add the Kraut and a Bay Leaf and cut up small onion, and let it simmer till hocks are done. Dish it up and I like a buttered hot roll to eat with it. Mmmmmmmmm!!!