Gail's Smoked Pork Hocks (Eisbein)

Today for lunch we had German food, Smoked pork hocks or as we know it Eisbein, braised butter cabbage, bread dumplings and lotsa gravy😘😘❤️delicious
Ingredients:
3 x Smoked pork hocks brought to boil in a large saucepan.
Water should cover the hocks.
Add 6 whole peppercorns
4 whole cloves
2 bay leaves
1 red onion sliced
2 whole carrots.
Lightly salt.
Method:
Simmer on medium heat for 1½ hours.
Remove stock around the hock and score the skin then glaze.
Keep some of the liquid stock to make a gravy with a slurry of bisto brown gravy and cornflour.
Adjust seasoning.
Honey, Orange & Mustard Glaze, in a saucepan add
Ingredients:
1 Knorr vegetable hot-pot stock
Juice and zest of 1 Orange
1 tbsp cider vinegar
1 tsp Dijon mustard
3 tsp brown sugar
1 tsp honey
White pepper to taste
Pinch of ground cloves
Method:
Bring to boil and reduce by half.
Glaze pork hocks then place on a baking tray and grill in oven for 15 to 20 mins.
Bread Dumplings*
Ingredients:
Dice 4 breadrolls (preferably a few days old) into 1/4″ cubes
Whisk 2 eggs
Salt to taste, white pepper to taste
Pinch of thyme
A good handful of chopped parsley
3/4 cup scalded milk (use more if necessary if mixture is too stiff)
Method:
Mix all ingredients together with your hands.
Place in fridge for 30 minutes
Add enough flour, start with 1/4 cup and mix until the liquid in the mixture has been taken up by flour.
Adjust with milk or more flour as needed.
Bring a pot of salt water to boil.
Using wet hands roll dumplings into balls (tennis ball size) drop into boiling water and simmer for 15 to 20 mins.
Yields 5 dumplings
Double recipe if requiring more dumplings.
Note: *Left-over dumplings, chop into cubes then fry and serve for breakfast with an egg whisked over.
Recipe So Kocht Man in Wien – translated to English
Prepared, tried and tested by: Gail Haselsteiner‎ 
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