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人分
Cuisine: german
Ingredients: 1.5 kg pork hock skin on, bone in; 1 個 yellow onion quartered; 2 個 carrot roughly chopped; 2 個 celery stalk roughly chopped; 2 個 bay leaf; 6 個 juniper berry; 1 小さじ black peppercorn; 4 個 whole clove; 1 大さじ salt; 2 l water; 2 大さじ 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によるオリジナルレシピ

合計時間: 3 時間 20 分
人数: 4
難易度: 普通

グルテンフリー

アレルゲン情報： セロリ、亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

1.5 kgpork hock, skin on, bone in
1 個yellow onion, quartered
2 個carrot, roughly chopped
2 個celery stalk, roughly chopped
2 個bay leaf
6 個juniper berry
1 小さじblack peppercorn
4 個whole clove
1 大さじsalt
2 lwater
2 大さじwhite wine vinegar

調理器具

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

作り方

手順

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

おいしく保存

保存方法

Store leftover Eisbein in an airtight container in the refrigerator.

温め直し

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