Ingredients with Measurements:
- 4 pork hocks (Eisbein)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tsp caraway seeds
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup apple cider vinegar
- 2 cups chicken broth
- 1/2 cup dark beer
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Rinse the pork hocks and pat them dry with paper towels.
2. In a small bowl, mix together the caraway seeds, salt, and black pepper.
3. Rub the spice mixture all over the pork hocks.
4. Place the chopped onion, minced garlic, and bay leaves in the bottom of the slow cooker.
5. Place the pork hocks on top of the onion mixture.
6. Pour the apple cider vinegar, chicken broth, and dark beer over the pork hocks.
7. Cover the slow cooker and cook on low for 8-10 hours or until the pork hocks are tender and falling off the bone.
8. Remove the pork hocks from the slow cooker and transfer them to a serving platter.
9. Strain the cooking liquid through a fine-mesh sieve and discard the solids.
10. Serve the pork hocks with the cooking liquid on the side.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 hours
5. Temperature:
Low heat setting on the slow cooker
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 5g
Protein: 45g
Substitutions for ingredients:
- You can use white vinegar instead of apple cider vinegar.
- You can use beef broth instead of chicken broth.
- You can use any type of beer you like.
Variations:
- You can add sliced carrots and celery to the slow cooker for extra flavor.
- You can add sauerkraut to the slow cooker for a more traditional German flavor.
- You can use a mixture of spices such as paprika, thyme, and rosemary instead of caraway seeds.
Tips and tricks:
- Make sure to rub the spice mixture all over the pork hocks for maximum flavor.
- If you want a crispy skin, you can broil the pork hocks in the oven for a few minutes after they are done cooking in the slow cooker.
- Serve with mashed potatoes or roasted vegetables for a complete meal.
Storage instructions:
Store any leftover pork hocks and cooking liquid in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork hocks and cooking liquid in a saucepan over low heat until heated through.
Presentation ideas:
Serve the pork hocks on a large platter with the cooking liquid on the side. Garnish with fresh herbs such as parsley or thyme.
Garnishes:
Fresh herbs such as parsley or thyme.
Pairings:
Serve with a side of mashed potatoes or roasted vegetables. Pair with a cold German beer.
Suggested side dishes:
Mashed potatoes, roasted vegetables, sauerkraut, German potato salad.
Troubleshooting advice:
If the pork hocks are not falling off the bone after 8-10 hours of cooking, you can continue cooking them for an additional hour or two until they are tender.
Food safety advice:
Make sure to cook the pork hocks to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Eisbein is a traditional German dish made from pork hocks that are slow-cooked until tender. It is a popular dish in Germany and is often served with sauerkraut and mashed potatoes.
Flavor profiles:
The pork hocks are seasoned with caraway seeds, salt, and black pepper for a savory and slightly spicy flavor. The cooking liquid is tangy from the apple cider vinegar and dark beer.
Serving suggestions:
Serve the pork hocks with a side of mashed potatoes or roasted vegetables. Pair with a cold German beer for a complete meal.
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Region: German