Ingredients with Measurements:
- 4 pork hocks (about 2 pounds each)
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 jalapeño peppers, seeded and chopped
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 2 cups beer (preferably a dark ale)
- 2 tablespoons tomato paste
- 2 bay leaves
Special equipment needed:
- Dutch oven or large heavy pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or large heavy pot, heat the vegetable oil over medium-high heat.
3. Add the pork hocks and brown on all sides, about 10 minutes. Remove the pork hocks and set aside.
4. Add the onion, garlic, and jalapeño peppers to the pot and sauté until softened, about 5 minutes.
5. Add the cumin, smoked paprika, oregano, salt, and black pepper to the pot and stir to combine.
6. Add the beef broth, beer, tomato paste, and bay leaves to the pot and stir to combine.
7. Return the pork hocks to the pot and bring to a simmer.
8. Cover the pot with a lid and transfer to the preheated oven.
9. Bake for 3-4 hours, or until the pork hocks are tender and falling off the bone.
10. Remove the pork hocks from the pot and set aside.
11. Strain the braising liquid through a fine-mesh sieve into a saucepan.
12. Bring the braising liquid to a boil over high heat and cook until reduced by half, about 10-15 minutes.
13. Serve the pork hocks with the reduced braising liquid.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
Oven temperature: 325°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 600
Fat per serving: 35g
Carbohydrates per serving: 10g
Protein per serving: 55g
Substitutions for ingredients:
- Pork hocks can be substituted with pork shanks or pork shoulder.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Dark ale can be substituted with stout or porter.
Variations:
- For a milder version, omit the jalapeño peppers.
- For a sweeter version, add 1/4 cup brown sugar to the braising liquid.
- For a smokier version, add 1/4 teaspoon liquid smoke to the braising liquid.
Tips and tricks:
- Make sure to brown the pork hocks well before braising to develop a rich flavor.
- Use a heavy pot with a tight-fitting lid to ensure even cooking and tender meat.
- Serve with crusty bread or mashed potatoes to soak up the flavorful braising liquid.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a covered pot over low heat until heated through, or in the microwave in 30-second intervals until heated through.
Presentation ideas:
Serve the pork hocks on a platter with the reduced braising liquid drizzled over the top.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Pair with a dark ale or red wine.
Suggested side dishes:
Mashed potatoes, roasted root vegetables, or a green salad.
Troubleshooting advice:
- If the braising liquid is too thin, simmer it over high heat until reduced to the desired consistency.
- If the pork hocks are not tender after 3-4 hours, continue cooking until they are falling off the bone.
Food safety advice:
- Make sure to cook the pork hocks to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Braising is a cooking technique that has been used for centuries to tenderize tough cuts of meat. Beer has been used as a braising liquid for centuries, especially in Germany and Belgium.
Flavor profiles:
This dish has a rich, smoky flavor from the paprika and a spicy kick from the jalapeño peppers.
Serving suggestions:
Serve with a side of crusty bread or mashed potatoes to soak up the flavorful braising liquid.
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