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

Een origineel recept van Forkin

Totale tijd: 3 uur 20 min
Porties: 4
Moeilijkheid: Gemiddeld

Glutenvrij

Allergeneninformatie: kan selderij en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1,5 kgpork hock, skin on, bone in
1 styellow onion, quartered
2 stcarrot, roughly chopped
2 stcelery stalk, roughly chopped
2 stbay leaf
6 stjuniper berry
1 tlblack peppercorn
4 stwhole clove
1 elsalt
2 lwater
2 elwhite wine vinegar

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Goed bewaren

Bewaren

Store leftover Eisbein in an airtight container in the refrigerator.

Opwarmen

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