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Fall-off-the-bone tender pork hock with an incredibly crispy, crackled skin. This German-American classic is slow-braised with dark beer and aromatics, then roasted to perfection. A hearty and satisfying meal.
Prepare the Pork Hocks
Braise the Hocks Until Tender
Dry the Hocks for Roasting
Fall-off-the-bone tender pork hock with an incredibly crispy, crackled skin. This German-American classic is slow-braised with dark beer and aromatics, then roasted to perfection. A hearty and satisfying meal.
This german_american recipe takes 180 minutes to prepare and yields 4 servings. At 5538.21 calories per serving with 123.62g of protein, it's a moderately challenging recipe perfect for dinner.
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Season and Roast for Crispy Skin
Rest and Serve
For a different flavor profile, replace the dark beer with a dry apple cider and add a sprig of rosemary and thyme to the braising liquid.
Add 1 teaspoon of smoked paprika and 1/2 teaspoon of crushed juniper berries to the final seasoning rub for a smokier, more aromatic crust.
Use pre-smoked pork hocks (Eisbein) for a deeper, smoky flavor. Reduce the braising time to 1.5 hours, as they are already partially cooked.
Pork is a complete protein, containing all the essential amino acids necessary for muscle repair, immune function, and building tissues in the body.
The skin and connective tissues in pork hock are rich in collagen. When cooked, it breaks down into gelatin, which provides amino acids that support joint, skin, and gut health.
Pork hock is a good source of B vitamins, especially thiamine (B1), niacin (B3), and B6. These vitamins are crucial for converting food into energy, brain function, and maintaining a healthy nervous system.
A single serving of pork hock is a very hearty meal. Depending on the size and fat content, one serving can range from 1200 to 1600 calories, making it a dish best reserved for special occasions.
Pork hock is a rich dish that is high in protein, collagen, and fat. While it provides essential amino acids and B vitamins, its high calorie and saturated fat content mean it should be enjoyed in moderation as part of a balanced diet.
The most common reasons for non-crispy skin are moisture and insufficient heat. Ensure the skin is patted bone-dry after braising and before roasting. A hot oven (400°F / 200°C) is also essential to puff up and crisp the skin effectively.
Yes. For a slow cooker, braise on low for 6-8 hours. For a pressure cooker, braise on high pressure for about 60-75 minutes. In both cases, you will still need to finish the hocks in a hot oven to crisp up the skin.
A German dark lager like a Bock, Dunkel, or Schwarzbier is traditional and ideal. These beers add a malty sweetness and depth without being overly bitter. An amber Märzen (Oktoberfest beer) also works well.
Absolutely. You can complete the braising step up to 2 days in advance. Store the braised hocks in their liquid in the refrigerator. When ready to serve, remove them, pat dry, and proceed with the roasting step.
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