Ingredients with Measurements:
- 4 pork hocks
- 8 slices of bacon
- 1 cup of grated cheddar cheese
- 1 cup of breadcrumbs
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven-safe dish
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a pan, cook the bacon until crispy. Remove from the pan and chop into small pieces.
3. In the same pan, sauté the onion and garlic until translucent. Remove from the heat and let cool.
4. In a bowl, mix the chopped bacon, sautéed onion and garlic, breadcrumbs, and grated cheddar cheese.
5. With a sharp knife, make a pocket in each pork hock, being careful not to cut through the other side.
6. Stuff each pork hock with the bacon and cheese mixture.
7. Rub the pork hocks with olive oil and season with salt and pepper.
8. Place the stuffed pork hocks in an oven-safe dish and bake for 1 hour and 30 minutes, or until the internal temperature reaches 165°F.
9. Let the pork hocks rest for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 700
Fat: 45g
Carbohydrates: 20g
Protein: 50g
Substitutions for ingredients:
- Instead of cheddar cheese, you can use any other type of cheese that melts well.
- Instead of bacon, you can use pancetta or prosciutto.
Variations:
- You can add herbs such as thyme or rosemary to the stuffing mixture.
- You can also add chopped mushrooms to the stuffing mixture.
Tips and tricks:
- Make sure to not overstuff the pork hocks, as this can cause them to burst while cooking.
- Use a meat thermometer to ensure that the internal temperature of the pork hocks reaches 165°F.
- Let the pork hocks rest before serving to allow the juices to redistribute.
Storage instructions:
- Store any leftovers 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 oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed pork hocks on a bed of mashed potatoes or roasted vegetables.
Garnishes:
- Garnish with chopped parsley or chives.
Pairings:
- Serve with a full-bodied red wine such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Green beans
Troubleshooting advice:
- If the pork hocks are not cooked through, return them to the oven and check the temperature every 10 minutes until they reach 165°F.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw meat.
- Use a meat thermometer to ensure that the pork hocks are cooked to a safe temperature of 165°F.
Food history:
- Stuffed pork hocks are a traditional German dish, also known as Eisbein.
Flavor profiles:
- The salty bacon and creamy cheese complement the rich flavor of the pork hocks.
Serving suggestions:
- Serve with a side of sauerkraut for a traditional German meal.
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