Ingredients with Measurements:
- 4 pork hocks (Eisbein), about 1.5 kg
- 1 head of garlic, peeled and minced
- 1/2 cup fresh parsley, chopped
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups water
Special equipment needed:
- Large oven-safe pot with lid
- Oven
Step-by-step instructions:
1. Preheat oven to 350°F (175°C).
2. Rinse the pork hocks and pat them dry with paper towels.
3. In a small bowl, mix together minced garlic, chopped parsley, salt, black pepper, and olive oil.
4. Rub the garlic and parsley mixture all over the pork hocks, making sure to coat them evenly.
5. Place the pork hocks in the oven-safe pot and pour 2 cups of water over them.
6. Cover the pot with a lid and place it in the preheated oven.
7. Bake for 2.5 to 3 hours, or until the pork hocks are tender and the meat falls off the bone.
8. Remove the pot from the oven and let it cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 2.5 to 3 hours
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 650
- Total fat: 44g
- Saturated fat: 13g
- Cholesterol: 190mg
- Sodium: 1900mg
- Total carbohydrates: 3g
- Dietary fiber: 1g
- Sugars: 0g
- Protein: 58g
Substitutions for ingredients:
- Instead of pork hocks, you can use pork shanks or pork knuckles.
- Instead of fresh parsley, you can use dried parsley.
Variations:
- Add chopped onions and carrots to the pot before baking for added flavor.
- Use different herbs and spices, such as rosemary, thyme, or paprika, to season the pork hocks.
Tips and tricks:
- Make sure to rub the garlic and parsley mixture all over the pork hocks to ensure even seasoning.
- If the pork hocks are not tender after 2.5 to 3 hours of baking, you can continue baking them for another 30 minutes to 1 hour.
- Serve with sauerkraut, mashed potatoes, or roasted vegetables for a complete meal.
Storage instructions:
- Store leftover pork hocks in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pork hocks in a baking dish and cover with foil.
- Bake in a preheated 350°F (175°C) oven for 15 to 20 minutes, or until heated through.
Presentation ideas:
- Serve the pork hocks on a large platter with a garnish of fresh parsley.
Garnishes:
- Fresh parsley
Pairings:
- German beer or white wine
Suggested side dishes:
- Sauerkraut
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the pork hocks are not tender after 2.5 to 3 hours of baking, you can continue baking them for another 30 minutes to 1 hour.
Food safety advice:
- Make sure to cook the pork hocks to an internal temperature of 145°F (63°C) to ensure they are safe to eat.
Food history:
- Eisbein is a traditional German dish that originated in Berlin.
Flavor profiles:
- Savory, garlicky, and herbaceous
Serving suggestions:
- Serve hot with your favorite side dishes for a hearty meal.
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Region: German