Main CourseDinner

Eisbein (Braised Pork Hock)

Name: Eisbein (Braised Pork Hock)
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 racions
Cuisine: german
Ingredients: 1,5 kg pork hock skin on, bone in; 1 u yellow onion quartered; 2 u carrot roughly chopped; 2 u celery stalk roughly chopped; 2 u bay leaf; 6 u juniper berry; 1 ct black peppercorn; 4 u whole clove; 1 cs salt; 2 l water; 2 cs white wine vinegar

This recipe features tender, flavorful pork hock braised slowly until it's fall-off-the-bone tender. The meat is infused with aromatic vegetables and spices, creating a comforting and hearty German main course. Serve with sauerkraut and mashed potatoes for a complete traditional meal.

Una recepta original de Forkin

Temps total: 3 h 20 min
Racions: 4
Dificultat: Mitjana

Sense gluten

Informació sobre al·lèrgens: pot contenir api i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1,5 kgpork hock, skin on, bone in
1 uyellow onion, quartered
2 ucarrot, roughly chopped
2 ucelery stalk, roughly chopped
2 ubay leaf
6 ujuniper berry
1 ctblack peppercorn
4 uwhole clove
1 cssalt
2 lwater
2 cswhite wine vinegar

Estris

slotted spoon · tongs · fine-mesh sieve · large pot

Elaboració

Pas a pas

1
Rinse the pork hocks thoroughly under cold running water and pat them dry with paper towels.
Uns 2 min
Nota de cuina: Ensuring the hocks are clean helps remove any impurities.
2
Place the pork hocks in a large, heavy-bottomed pot or Dutch oven.
Uns 1 min
Nota de cuina: Choose a pot large enough to comfortably submerge the hocks in liquid.
3
Add the onion, carrot, celery, bay leaf, juniper berries, black peppercorns, whole cloves, and salt to the pot with the pork hocks.
Uns 3 min
4
Pour in the water and white wine vinegar, ensuring the pork hocks are fully submerged. Add more water if necessary.
Uns 1 min
Nota de cuina: The vinegar helps tenderize the meat and adds a subtle tang.
5
Bring the liquid to a rolling boil over high heat, then immediately reduce the heat to low.
Uns 10 min
Nota de cuina: Skim off any foam that rises to the surface during the boiling process.
6
Cover the pot and simmer gently for 2.5 to 3 hours, or until the pork hocks are very tender and almost falling off the bone.
Uns 2 h 30 min
Nota de cuina: Check occasionally to ensure the liquid level is sufficient and the hocks remain submerged. Add hot water if needed.
7
Carefully remove the pork hocks from the pot and transfer them to a serving platter.
Uns 2 min
Nota de cuina: They will be very delicate, so use tongs or a slotted spoon to avoid breaking them apart.
8
Strain the cooking liquid through a fine-mesh sieve to remove the vegetables and spices. You can reserve this flavorful broth for other uses or discard it.
Uns 5 min
Nota de cuina: This broth makes an excellent base for soups or gravies.
9
Serve the Eisbein hot, typically with sauerkraut, mashed potatoes, or mustard.

Conservació

Com conservar-ho

Store leftover Eisbein in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently in a pot with a splash of broth or water, or in the oven until warmed through.