Tender Pork Hock with Hearty Sauerkraut and Pea Puree
Dive into the world of traditional German cuisine with this hearty pork hock recipe. The meat is slow-cooked for hours until it's incredibly tender, developing its full flavor, perfectly complemented by tangy sauerkraut and creamy pea puree. This dish warms your body and soul and will remind you of Grandma's kitchen.
Preparation
25 min.
Cook / Bake
180 min.
Servings
2
Calories
980 kcal
Ingredients
for 2 servingsAmounts are automatically adjusted.
For the Pork Hock
- 2 piecesPork hocks (front or hind)
- 1 tbspSalt(to taste)
- 1 tspBlack pepper(freshly ground, to taste)
- 1 pieceOnion(large, quartered)
- 2 piecesCarrots(peeled, roughly chopped)
- 1 pieceCelery stalk(roughly chopped)
- 2 piecesBay leaves
- 5 piecesJuniper berries
- 5 piecesAllspice berries
- 1000 mlVegetable broth
For the Sauerkraut
- 500 gSauerkraut
- 1 tbspButterMilch
- 1 pieceOnion(small, finely diced)
- 1 pieceApple(tart, peeled, cored, and diced)
- 100 mlWhite wine(dry)
- 100 mlPork broth(from cooking the hocks)
- 1 tspCaraway seeds
- 1 tspSugar
- 1 Prise(n)Salt(to taste)
- 1 Prise(n)Black pepper(to taste)
For the Pea Puree
- 500 gFrozen peas
- 50 mlHeavy cream
- 30 gButterMilch
- 1 Prise(n)Salt(to taste)
- 1 Prise(n)Black pepper(freshly ground, to taste)
- 1 dashNutmeg(freshly grated, to taste)
Instructions
For the pork hocks: Rinse the pork hocks thoroughly under cold water. Pat them dry with paper towels. Season generously with salt and pepper.
Place the seasoned pork hocks in a large pot. Add the quartered onion, chopped carrots, celery, bay leaves, juniper berries, and allspice berries. Pour in the vegetable broth until the hocks are mostly submerged.
Bring the liquid to a boil, then reduce the heat, cover, and simmer gently for 2.5 to 3 hours, or until the meat is fork-tender and easily pulls away from the bone. Skim off any foam that rises to the surface during cooking. Reserve some of the cooking liquid for the sauerkraut.
For the sauerkraut: Melt the butter in a medium saucepan over medium heat. Add the finely diced onion and sauté until translucent, about 3-5 minutes.
Add the diced apple and caraway seeds, and cook for another 2 minutes. Deglaze with white wine and let it reduce slightly.
Stir in the sauerkraut, sugar, and 100 ml of the reserved pork broth. Bring to a simmer, then reduce heat, cover, and cook for 20-30 minutes, stirring occasionally, until the sauerkraut is tender and flavorful. Season with salt and pepper to taste.
For the pea puree: Bring a pot of lightly salted water to a boil. Add the frozen peas and cook for 3-5 minutes until bright green and tender. Drain well.
Transfer the cooked peas to a food processor or use an immersion blender. Add the heavy cream, butter, salt, pepper, and a dash of nutmeg. Blend until smooth and creamy. If the puree is too thick, add a little more cream or a spoonful of the pork cooking liquid.
Once the pork hocks are tender, carefully remove them from the pot. You can briefly broil them in the oven (at 400°F/200°C) for 10-15 minutes, or until the skin is crispy, if desired. Alternatively, you can serve them directly after simmering.
Serve the tender pork hock immediately with the hearty sauerkraut and creamy pea puree. Enjoy your traditional German feast!
💡 Tipp
Nutrition per serving
Calories
980 kcal
Protein
75 g
Carbohydrates
35 g
Fat
60 g
Fiber
10 g
Recipe on TomTaste: https://tomtaste.com/recipe/tender-pork-hock-with-hearty-sauerkraut-and-pea-puree
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