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 portioner
Cuisine: german
Ingredients: 1,5 kg pork hock skin on, bone in; 1 stk. yellow onion quartered; 2 stk. carrot roughly chopped; 2 stk. celery stalk roughly chopped; 2 stk. bay leaf; 6 stk. juniper berry; 1 tsk. black peppercorn; 4 stk. whole clove; 1 spsk. salt; 2 l water; 2 spsk. 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.

En original opskrift af Forkin

Tid i alt: 3 t. 20 min.
Portioner: 4
Sværhedsgrad: Mellem

Glutenfri

Allergenoplysninger: kan indeholde selleri og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1,5 kgpork hock, skin on, bone in
1 stk.yellow onion, quartered
2 stk.carrot, roughly chopped
2 stk.celery stalk, roughly chopped
2 stk.bay leaf
6 stk.juniper berry
1 tsk.black peppercorn
4 stk.whole clove
1 spsk.salt
2 lwater
2 spsk.white wine vinegar

Udstyr

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

Fremgangsmåde

Trin for trin

1
Rinse the pork hocks thoroughly under cold running water and pat them dry with paper towels.
Ca. 2 min.
Kokkens note: Ensuring the hocks are clean helps remove any impurities.
2
Place the pork hocks in a large, heavy-bottomed pot or Dutch oven.
Ca. 1 min.
Kokkens note: 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.
Ca. 3 min.
4
Pour in the water and white wine vinegar, ensuring the pork hocks are fully submerged. Add more water if necessary.
Ca. 1 min.
Kokkens note: 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.
Ca. 10 min.
Kokkens note: 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.
Ca. 2 t. 30 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: This broth makes an excellent base for soups or gravies.
9
Serve the Eisbein hot, typically with sauerkraut, mashed potatoes, or mustard.

Bevar den gode smag

Opbevaring

Store leftover Eisbein in an airtight container in the refrigerator.

Genopvarmning

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