Prep. time: 20 minutes
Cooking time: 2 1/2 hours

1. Place the pork hocks into a Dutch oven or cocotte; surround with the vegetables and pour on the cider and Calvados;
2. bring to a boil; season with pepper and simmer, covered, skimming frequently. Don't add salt. Cook for 90 minutes.
3. Remove the vegetables, then add the salt. Simmer for about 1 hour longer.
4. Add the vegetables to the broth to reheat them. Correct the seasoning and serve hot.