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 porsiyon
Cuisine: german
Ingredients: 1,5 kg pork hock skin on, bone in; 1 adet yellow onion quartered; 2 adet carrot roughly chopped; 2 adet celery stalk roughly chopped; 2 adet bay leaf; 6 adet juniper berry; 1 çay kaşığı black peppercorn; 4 adet whole clove; 1 yemek kaşığı salt; 2 l water; 2 yemek kaşığı 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 tarafından hazırlanan özgün tarif

Toplam süre: 3 sa. 20 dk.
Porsiyon: 4
Zorluk: Orta

Glütensiz

Alerjen bilgisi: kereviz ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

1,5 kgpork hock, skin on, bone in
1 adetyellow onion, quartered
2 adetcarrot, roughly chopped
2 adetcelery stalk, roughly chopped
2 adetbay leaf
6 adetjuniper berry
1 çay kaşığıblack peppercorn
4 adetwhole clove
1 yemek kaşığısalt
2 lwater
2 yemek kaşığıwhite wine vinegar

Ekipman

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

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

Store leftover Eisbein in an airtight container in the refrigerator.

Yeniden ısıtma

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