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.

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With the collaboration of