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

Izvorni recept autora Forkin

Ukupno vrijeme: 3 h 20 min
Porcije: 4
Težina: Srednje

Bez glutena

Informacije o alergenima: može sadržavati celer i sulfiti. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

1,5 kgpork hock, skin on, bone in
1 komyellow onion, quartered
2 komcarrot, roughly chopped
2 komcelery stalk, roughly chopped
2 kombay leaf
6 komjuniper berry
1 žličicablack peppercorn
4 komwhole clove
1 žlicasalt
2 lwater
2 žlicawhite wine vinegar

Oprema

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

Postupak

Korak po korak

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

Pravilno čuvanje

Čuvanje

Store leftover Eisbein in an airtight container in the refrigerator.

Podgrijavanje

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