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

Forkin eredeti receptje

Teljes idő: 3 ó 20 p
Adag: 4
Nehézség: Közepes

Gluténmentes

Allergéninformáció: a következőket tartalmazhatja: zeller és szulfitok. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

1,5 kgpork hock, skin on, bone in
1 dbyellow onion, quartered
2 dbcarrot, roughly chopped
2 dbcelery stalk, roughly chopped
2 dbbay leaf
6 dbjuniper berry
1 tk.black peppercorn
4 dbwhole clove
1 ek.salt
2 lwater
2 ek.white wine vinegar

Eszközök

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

Elkészítés

Lépésről lépésre

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

Őrizd meg frissen

Tárolás

Store leftover Eisbein in an airtight container in the refrigerator.

Újramelegítés

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