German Pork Hock with Sauerkraut and Creamy Potato Mash #glutenfree #germancooking

This is a popular, traditional German dish. I love this dish, and can easily finish a large plate in one sitting. The combination of crispy skin with tender meat inside is to die for. Serve with sour cabbage (sauerkraut) and creamy potato mash. 
I had enjoyed this dish in restaurants, when I realized it is not difficult to cook at home, and is much easier on the budget. So, I like to cook at home now and serve to my dinner guests. I am sure that it is better than similar meals served in many restaurants, especially the sauerkraut and the sauce. 

Pork Hock

Ingredients:
 
3 Pork Hocks (You can cook more if you have a large oven and deep baking dish)
2 Onions - cut in half
1 Large Carrot - cut into 3 pieces
1 Celery Stick - cut into 3 pieces
2 Spring Onion
1 whole Garlic - cut in half
Some Thyme and Rosemary
2/3 cup White Wine
About 1.5 cups Water
Salt and Ground Pepper

Method:

Wash and wrap dry the pork hocks. 
Rub with salt and refrigerate for about 5 hours or overnight.
Preheat oven to very hot, I use 220C. Use 200C if you like, there is not big difference between them.
Place pork hocks and all vegetables (expect herbs) in a large deep baking dish and bake in the oven 30 minutes. Turn them once after 15 minutes. Don't worry about burnt vegetables as it gives a beautiful caramelized flavour to the sauce.
Remove from oven. Add herbs, white wine and water. (The water can cover halfway of pork hocks ). Cover with aluminium foil. Place back into the oven and cook at 190C for 1 hour.
Remove the aluminium foil, cook another 30 min with out cover. 
Turn the pork hocks and cook for another 30 minutes. 
Repeat 3 times, all cooking times are 1.5 hours. You can add salt and pepper during cooking time but please don't add too much salt as the sauce is reduced and thickened later.
Remove the dish from oven. 
Gently remove the pork hocks and place in baking tray lined with baking paper. 
Sprinkle with a little salt. 
Bake at 190C about 40 minutes or until crispy skin. (I use 210C as I like a little burnt flavour on the crispy skin)  
Turn the pork hocks and repeat once more until whole of the skin becomes crispy.
Remove vegetables from the sauce. Drain into a saucepan and cook on high heat until sauce is reduced to half. 
Skim the fat/oil off the top. 
If necessary, add little potato starch in water to thicken the sauce. 
Add seasonings and a little butter in the last few minutes.

Sauerkraut 

Ingredients:

1/4 Cabbage, cut into strips 
1/3 cup White Wine Vinegar
1/3 cup Balsamic Vinegar
1/2 cup Brown Sugar
1/2 cup Water
50g Butter
Salt and Pepper

Method:

Heat 3 tablespoons olive oil in a pan. 
Stir fry cabbage for a few minutes. 
Add both vinegar, sugar and water. 
Cover with lid and cook on medium heat about 20 minutes. 
Add seasonings and butter and cook until all the liquid has been reduced.

Creamy Potato Mash

Ingredients:

4 Potatoes, about 600g - peeled and cut into pieces
70g Butter
1/2 cup Thickened Cream
Salt and Pepper

Method:

Boil the potatoes in a saucepan until soft.
Drain. Mash potato, then add cream, butter, salt and pepper.
Stir over low heat for 2-3 minutes until smooth and creamy.

Plate up sauerkraut, potato mash, pork hock. 
Add some green beans, baby spinach or asparagus to make the plate more interesting. 
Pour the sauce over the pork hock. 
Serve with a little hot yellow mustard as well. 

Tip: 

• The sauce is the soul of this dish. If you find you have too much sauce, freeze it and use next time - you will find that the sauce is even more delicious, darker, and rich after cooking 2-3 times. 
• If you have leftover roast gravy, this can be added to the sauce as well.

Contact: lee.leehocklai@gmail.com

 

Nona Hock Lai Pork Cutlets with Potato Gnocchi #glutenfree

This Gnocchi can be used as a main or a side. A great alternative to pasta, it is perfect for both those who are gluten free and those who are not.Today, we serve it as a side with Honey Sage Pork Cutlets. Bon Appetit!

Nona Hock Lia Pork Cutlets with Potato Gnocchi

Potato Gnocchi

Roll dough into long strips

Ingredients:

800g Potato Mash. I use old brushed potatoes.
1 Egg
3/4 cup gluten-free Plain Flour
1/3 cup Grated Parmesan
Salt and Pepper













Method:

Cut strips into small pieces

Peel and boil potatoes till soft, strain and mash.

When potato mash is still very hot, add all ingredients and knead together well.

If the dough is too wet, you may need more flour.

On the bench, pour some flour, cut the dough and roll it into long strips then cut small size as you like.

Boil a pot of water, cook it until they come to the top, and do not over cook,  
Serves  4-5 people

Tips: 

• Old brushed potatoes are perfect for this Gnocchi.
• Add all ingredients together when potato mash still very hot.  
• Try to roll them as fast as possible.
• After the strips are cut into small pieces, pour on a little flour so they not stick together.
• Always cook the Gnocchi whether you are using immediately or not.
• If your not using  the Gnocchi immediately, place the cooked Gnocchi into ice water, drain, dry, add some olive oil to mix well.
• Place in cliplock bag or freezer bag and keep in fridge. They have a fridge life of approximately 5 days.  

Honey Sage Pork Cutlets

 Ingredients:

4 Pork Cutlets tossed in a mix of salt pepper and dipped loosely in Gluten Free Plain Flour  

2 Tablespoons of Olive Oil

1 1/2 cup of Gnocchi - See recipe above

Heat Pork Cutlets thru in Sauce

10 Fresh Sage leaves

1/2 Onion - diced small

1/2 Carrot - diced small

1 clove Garlic - diced small

1/3 cup of white wine

1/3 cup chicken stock or 1/3 cup water (your preference)

1 Tablespoon Honey

1 Teaspoon  Gluten Free Wholegrain Mustard

Salt and Pepper to taste

1-2 tablespoons grated Parmesan

1 teaspoon chopped Parsley

 Method:

Heat a pan with the olive oil toss in 6 sage leaves and make crispy and remove and set aside.

Put Flour covered cutlets in pan turning till cooked and golden brown. 

Take out and set aside. 

To the pan add the remaining 4 sage leaves plus onion, carrot, garlic and cook till tender. 

Add wine and chicken stock then simmer. 

Add the pork cutlets back to the pan to reheat through approx 5 mins. 
Remove and plate up.  

To the remaining sauce add the gnocchi add the parsley. You may add a tiny bit of butter if your preference ( but not necessary) and Parmesan cheese.

Plate as side dish for the Pork. 

Dress with the crispy sage leaves.  

 

Enjoy!