Smoked Pork Hock with Sauerkraut
Cut the smoked bacon into 1/2 inch cubes and with the chopped onion, cook in a large skillet over medium heat until the onions become brown. Add sauerkraut and wine and stir occasionally. If it becomes dry add water from the pork hock broth. Cook for 30 minutes. Cook the pork hock in a separate pot and cover the pork hock with water. Bring to a boil and simmer for 1 1/2 hours until the meat is fork tender. Drain the water and let cool. Separate the meat from the bone and the fat from the rind. Cut the meat into small pieces and add to the sauerkraut. Stir and cook for a further 10 minutes.