Gail's Smoked Pork Hocks (Eisbein)

Gail 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
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.
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
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
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*
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)
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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