Ingredients with Measurements:
- 4 pork hocks (eisbein), about 1.5 kg
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp juniper berries
- 1 tsp caraway seeds
- 1 L water
- 1 L apple cider
- 2 apples, peeled, cored, and diced
- 1 tbsp cornstarch
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. Preheat the oven to 200°C.
2. Rinse the pork hocks and pat them dry with paper towels.
3. In a large pot or Dutch oven, sauté the onions, carrots, celery, and garlic over medium heat until softened, about 5 minutes.
4. Add the bay leaves, peppercorns, juniper berries, caraway seeds, water, and apple cider to the pot. Bring to a boil.
5. Add the pork hocks to the pot and make sure they are submerged in the liquid. Cover the pot with a lid and transfer to the oven.
6. Bake for 2-3 hours, or until the pork hocks are tender and falling off the bone.
7. Remove the pork hocks from the pot and set them aside. Discard the bay leaves and strain the cooking liquid through a fine-mesh sieve into a clean pot.
8. Add the diced apples to the cooking liquid and bring to a simmer. Cook for 5-10 minutes, or until the apples are soft.
9. Using an immersion blender or regular blender, puree the apple and cider sauce until smooth.
10. In a small bowl, whisk the cornstarch with a few tablespoons of cold water until smooth. Add the cornstarch slurry to the sauce and whisk until thickened.
11. Season the sauce with salt and pepper to taste.
12. Serve the pork hocks with the apple and cider sauce on top.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 200°C
Serving size:
4 servings
Nutritional information:
Calories per serving: 600
Fat: 30g
Carbohydrates: 30g
Protein: 50g
Sodium: 500mg
Sugar: 20g
Substitutions for ingredients:
- Pork hocks can be substituted with pork shanks or pork knuckles.
- Apple cider can be substituted with apple juice or white wine.
- Juniper berries can be substituted with allspice berries or black peppercorns.
Variations:
- Add chopped bacon or smoked sausage to the pot for extra flavor.
- Use a different type of fruit for the sauce, such as pears or quinces.
- Add some chopped fresh herbs, such as thyme or rosemary, to the sauce.
Tips and tricks:
- Make sure to remove any excess fat from the pork hocks before cooking.
- If the sauce is too thick, add more apple cider or water to thin it out.
- Serve with mashed potatoes or sauerkraut for a traditional German meal.
Storage instructions:
Store leftover pork hocks and sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork hocks and sauce in a pot over low heat until warmed through.
Presentation ideas:
Serve the pork hocks and sauce on a large platter with some fresh herbs and sliced apples for garnish.
Garnishes:
Fresh herbs, sliced apples, chopped bacon, or crumbled blue cheese.
Pairings:
Serve with a cold German beer or a glass of dry white wine.
Suggested side dishes:
Mashed potatoes, sauerkraut, roasted root vegetables, or a green salad.
Troubleshooting advice:
- If the pork hocks are not tender enough after 2-3 hours of cooking, continue to cook them until they are falling off the bone.
- If the sauce is too thin, add more cornstarch slurry and simmer until thickened.
Food safety advice:
- Make sure to cook the pork hocks to an internal temperature of 71°C to ensure they are safe to eat.
- Store leftover pork hocks and sauce in the refrigerator within 2 hours of cooking.
Food history:
Eisbein is a traditional German dish that originated in Berlin. It is made from pork hocks that are simmered in a flavorful broth until tender. The dish is often served with sauerkraut and mashed potatoes.
Flavor profiles:
The pork hocks are savory and tender, while the apple and cider sauce is sweet and tangy. The combination of flavors is rich and satisfying.
Serving suggestions:
Serve the pork hocks and sauce on a large platter with some fresh herbs and sliced apples for garnish. Pair with a cold German beer or a glass of dry white wine.
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Region: German