Ingredients with Measurements:
- 4 pork hocks (eisbein)
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 cups chicken stock
- 1 cup beer
- 2 tbsp brown sugar
- 2 tbsp mustard
- 2 tbsp apple cider vinegar
- 1 tsp paprika
- Salt and pepper to taste
- 4 large potatoes, peeled and cubed
- 1/2 cup heavy cream
- 1/4 cup butter
- 2 tbsp olive oil
- 2 large onions, sliced
- 1 tbsp brown sugar
- 1/4 cup balsamic vinegar
Special equipment needed:
- Large pot
- Baking dish
- Potato masher
- Large skillet
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large pot, combine the pork hocks, chopped onions, garlic, chicken stock, beer, brown sugar, mustard, apple cider vinegar, paprika, salt, and pepper. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 2 hours or until the pork hocks are tender.
4. Remove the pork hocks from the pot and place them in a baking dish. Set aside.
5. Strain the cooking liquid and reserve 1 cup. Discard the solids.
6. In a large pot, cook the potatoes in salted water until tender. Drain and mash with the heavy cream and butter until smooth. Season with salt and pepper to taste.
7. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and brown sugar. Cook, stirring occasionally, until the onions are caramelized.
8. Add the balsamic vinegar and reserved cooking liquid to the skillet. Cook until the liquid has reduced and thickened.
9. Pour the onion mixture over the pork hocks in the baking dish.
10. Bake for 30 minutes or until the pork hocks are crispy and golden brown.
11. Serve the pork hocks with the creamy mash and caramelized onions.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 780
Fat: 42g
Carbohydrates: 44g
Protein: 50g
Substitutions for ingredients:
- Pork hocks can be substituted with pork shanks or ham hocks.
- Chicken stock can be substituted with vegetable stock or water.
- Beer can be substituted with apple cider or white wine.
- Heavy cream can be substituted with milk or sour cream.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add chopped carrots and celery to the pot with the pork hocks for a heartier dish.
- Use sweet potatoes instead of regular potatoes for a twist on the classic mash.
- Add chopped bacon to the caramelized onions for extra flavor.
Tips and tricks:
- To make the pork hocks extra crispy, broil them for the last 5 minutes of baking.
- Make the mash ahead of time and reheat in the microwave or on the stove.
- Use a meat thermometer to ensure the pork hocks are fully cooked.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or in the microwave until heated through.
Presentation ideas:
Serve the dish on a large platter with the pork hocks in the center and the mash and caramelized onions on either side.
Garnishes:
Garnish with chopped parsley or green onions for a pop of color.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
Serve with a side of sauerkraut or roasted vegetables.
Troubleshooting advice:
- If the pork hocks are not tender after 2 hours, continue to simmer until they are.
- If the mash is too thick, add more cream or butter.
- If the caramelized onions are too sweet, add more balsamic vinegar.
Food safety advice:
- Ensure the pork hocks are fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Eisbein is a traditional German dish made from pork hocks. It is typically served with sauerkraut and potatoes.
Flavor profiles:
The dish is savory, salty, and slightly sweet from the caramelized onions.
Serving suggestions:
Serve the dish family-style on a large platter for a cozy and comforting meal.
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Region: German