Ingredients with Measurements:
- 4 pork hocks, about 1 pound each
- 1 tablespoon caraway seeds
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons vegetable oil
- 2 cups chicken broth
- 1 cup beer
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
Special equipment needed:
- Roasting pan
- Aluminum foil
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a small bowl, mix together the caraway seeds, paprika, salt, black pepper, garlic powder, and onion powder.
3. Rub the spice mixture all over the pork hocks.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Add the pork hocks and brown on all sides, about 5 minutes per side.
6. Transfer the pork hocks to a roasting pan.
7. Add the chicken broth, beer, onion, carrots, and celery to the roasting pan.
8. Cover the roasting pan with aluminum foil.
9. Roast the pork hocks for 3 to 4 hours, or until the internal temperature reaches 165°F.
10. Remove the aluminum foil and continue roasting for another 30 minutes, or until the skin is crispy.
11. Let the pork hocks rest for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 4 hours and 30 minutes
Temperature:
325°F
Serving size:
4 servings
Nutritional information:
Calories: 560
Fat: 32g
Protein: 48g
Carbohydrates: 10g
Fiber: 2g
Sugar: 3g
Sodium: 2120mg
Substitutions for ingredients:
- Pork hocks can be substituted with pork shanks or pork shoulder.
- Chicken broth can be substituted with beef broth or vegetable broth.
- Beer can be substituted with apple cider or white wine.
Variations:
- Add sauerkraut to the roasting pan for a traditional German flavor.
- Use different spices, such as thyme, rosemary, or sage, for a different flavor profile.
- Add potatoes, sweet potatoes, or parsnips to the roasting pan for a complete meal.
Tips and tricks:
- Make sure to brown the pork hocks before roasting to add flavor and color.
- Use a meat thermometer to ensure the pork hocks are cooked to the correct temperature.
- Let the pork hocks rest before serving to allow the juices to redistribute.
Storage instructions:
Leftover pork hocks can be stored 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 aluminum foil. Bake in a 350°F oven for 15 to 20 minutes, or until heated through.
Presentation ideas:
Serve the pork hocks on a platter with roasted vegetables and potatoes.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Serve with a cold German beer or a glass of Riesling.
Suggested side dishes:
- Roasted potatoes
- Braised red cabbage
- Spaetzle
Troubleshooting advice:
- If the pork hocks are not browning, increase the heat on the skillet.
- If the skin is not crispy, remove the aluminum foil and continue roasting until crispy.
Food safety advice:
- Make sure to cook the pork hocks to an internal temperature of 165°F to ensure they are safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Pork hocks are a traditional German dish, often served with sauerkraut and potatoes.
Flavor profiles:
The pork hocks are seasoned with caraway seeds, paprika, salt, black pepper, garlic powder, and onion powder, giving them a savory and slightly spicy flavor.
Serving suggestions:
Serve the pork hocks with a side of sauerkraut and roasted potatoes for a traditional German meal.
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Region: German