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  Added: Mar 20, 2008  •  Visited (1598)  •  Print version Print this recipe (76)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pickled Pork Hocks
(Eisbein)
What You Need:
METHOD OF CORNING
  • 2 gallons water
  • 1 pound pickling salt
  • 10 fresh pork hocks cut in half crosswise
  • 1 teaspoon saltpeter

    TEN DAYS LATER
  • 2 celery stalks, chopped
  • 1 carrot, chopped
  • 1 medium yellow onion, peeled and chopped
  • 2 bay leaves
  • 8 whole allspice
  • 8 black peppercorns

  • How To Cook:
    CORNING:
    1. Mix water and salt well and marinate the hocks in the corning solution in the refrigerator for 10 days.

    2. Keep a heavy plate on the top of the meat so that all pieces are under the solution at all times.

    3. Check them each day to be sure this is still the case.

    4. At the end of the 10 days drain the meat and discard the liquid. Rinse the hocks and place in a large pot.

    TEN DAYS LATER:
    1. Just barely cover with fresh water.

    2. Bring to a boil, cover, and simmer for 2˝ hours. You may have to add a bit more water.

    3. When the pork hocks are very tender, remove from the pot and serve over sauerkraut.

    4. Try this dish with good German mustard.

    To Serve: 8 - 10
    This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Meat & Poultry » Pork
    Dish » Main Courses

     





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