Ingredients with Measurements:
- 4 pork hocks (eisbein), about 1.5-2 lbs each
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 tsp caraway seeds
- 1 tsp black peppercorns
- 4 cups water
- 4 cups beer (preferably German-style)
- 1 lb sauerkraut, drained and rinsed
- 2 tbsp butter
- 1 tbsp brown sugar
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large pot or Dutch oven, combine the pork hocks, onion, garlic, bay leaves, caraway seeds, peppercorns, water, and beer. Bring to a boil over high heat.
3. Reduce the heat to low, cover, and simmer for 2-3 hours, or until the pork hocks are tender and falling off the bone.
4. While the pork hocks are cooking, prepare the sauerkraut. In a separate pan, melt the butter over medium heat. Add the sauerkraut and brown sugar, and cook for 10-15 minutes, stirring occasionally, until the sauerkraut is lightly caramelized.
5. Once the pork hocks are cooked, remove them from the pot and place them in an oven-safe baking dish. Discard the bay leaves and peppercorns.
6. Spoon the sauerkraut over the pork hocks, covering them completely.
7. Bake the pork hocks and sauerkraut in the preheated oven for 20-30 minutes, or until the sauerkraut is crispy and the pork hocks are golden brown.
8. Serve hot, garnished with fresh parsley if desired.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours (simmering) + 20-30 minutes (baking)
Temperature:
Simmering: low heat
Baking: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 590
Fat: 32g
Carbohydrates: 18g
Protein: 50g
Sodium: 1520mg
Fiber: 6g
Sugar: 8g
Substitutions for ingredients:
- Pork hocks can be substituted with ham hocks or smoked pork shanks.
- Beer can be substituted with chicken or vegetable broth.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced apples or pears to the sauerkraut for a touch of sweetness.
- Use different spices such as juniper berries or allspice for a more complex flavor.
- Serve with mashed potatoes or boiled potatoes on the side.
Tips and tricks:
- To make the sauerkraut less sour, rinse it under cold water before cooking.
- If the sauerkraut is too dry, add a splash of beer or broth while cooking.
- To make the pork hocks more crispy, broil them for a few minutes after baking.
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 for 2-3 minutes.
Presentation ideas:
Serve the pork hocks and sauerkraut on a large platter, garnished with fresh parsley and lemon wedges.
Garnishes:
Fresh parsley, lemon wedges
Pairings:
German-style beer, Riesling wine
Suggested side dishes:
Mashed potatoes, boiled potatoes, roasted root vegetables
Troubleshooting advice:
- If the pork hocks are tough, they need to be cooked longer. Simmer for an additional 30 minutes to 1 hour.
- If the sauerkraut is too sour, add a pinch of sugar while cooking.
- If the sauerkraut is too wet, drain it before serving.
Food safety advice:
- Make sure the pork hocks are fully cooked before serving. They should reach an internal temperature of 145°F.
- Store leftovers promptly in the refrigerator.
- Reheat leftovers to an internal temperature of 165°F before serving.
Food history:
Eisbein is a traditional German dish that originated in Berlin. It is made with pork hocks that are simmered in beer and spices until tender, then baked with sauerkraut. Sauerkraut is a fermented cabbage dish that is popular in Germany and other European countries.
Flavor profiles:
Salty, savory, tangy, slightly sweet
Serving suggestions:
Serve hot with a cold German-style beer or a glass of Riesling wine.
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Region: German