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CORNING:
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1. Mix water and salt well and marinate the hocks in the corning solution in the refrigerator for 10 days.
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2. Keep a heavy plate on the top of the meat so that all pieces are under the solution at all times.
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3. Check them each day to be sure this is still the case.
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4. At the end of the 10 days drain the meat and discard the liquid. Rinse the hocks and place in a large pot.
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TEN DAYS LATER:
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1. Just barely cover with fresh water.
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2. Bring to a boil, cover, and simmer for 2˝ hours. You may have to add a bit more water.
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3. When the pork hocks are very tender, remove from the pot and serve over sauerkraut.
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4. Try this dish with good German mustard.
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