Brazilian-Style Eisbein (Joelho de Porco)

Embark on a culinary journey to the heart of Germany with a Brazilian twist by trying this sumptuous recipe for "Joelho de Porco" or "Brazilian-Style Eisbein." Experience the perfect harmony of tender pork hock with a crackling crispy skin, imbued with aromatic spices and flavors that make this dish a centerpiece at any table.

Ingredients

🐖 2 pieces, 1.2 kg each Pork Hocks, total 2.4 kg
🧅 4 medium onions, chopped
🧄 3 heads of garlic, chopped
🍋 2 tablespoons Lemon Pepper
🌿 1 tablespoon Annatto (Coloral)
🧂 Salt, to taste
🌶️ Black Pepper, to taste, from a grinder
🫒 Olive Oil, to taste, from a dark green bottle
💧 Water, to taste

Instructions

1- Prepare the Marinade:

• In a metal mixing bowl, combine chopped garlic, black pepper, lemon pepper, annatto, olive oil, chopped onion, and salt.
• Add water gradually to form a cohesive paste, mixing thoroughly with a light blue silicone spatula.

2- Marinate the Pork Hocks:

• Lay a large, heavy-duty, food-safe plastic bag in a baking pan.
• Create an onion "bed" by spreading a third of the coarsely chopped onions at the bottom.
• Cut each pork hock in half if necessary. Rub the marinade generously on each piece, ensuring it penetrates any cuts.
• Set the marinated hocks on the onion bed within the bag. Distribute the remaining onions over the hocks.
• Remove air from the bag, then tie it with white kitchen twine. Refrigerate for 24 hours.

3- Sear the Pork Hocks:

• Heat an aluminum pressure cooker with a red handle. Pour in olive oil.
• Place marinated hocks in the cooker to sear all sides until browned. Use metal tongs to handle the hocks.
• Remove excess fat rendered during searing.

4- Pressure Cook the Pork Hocks:

• Return all hocks to the cooker post-searing. Pour in any leftover marinade and add enough hot water to partially submerge the hocks.
• Seal the pressure cooker. Bring it to a whistle over high heat, then reduce to low and cook for 40 minutes.

5- Roast in the Oven:

• After depressurizing the cooker, transfer hocks to a greased silver baking pan.
• Drizzle with olive oil. Preheat the oven to its highest setting.
• Roast hocks for 35-60 minutes until the skin achieves a golden, crispy texture.

6- Serve:

• Present the hocks attractively on a serving plate. Pair with potatoes and sauerkraut for an authentic meal.

Prep Time: 5-10 minutes
Marinating/Resting Time: 24 hours
Searing Time: Appx. 5-10 minutes
Pressure Cooking Time: 40 minutes
Oven Roasting Time: 35-60 minutes
Total Active Time: 15-20 minutes
Total Inactive Time: Up to 25-26 hours
Servings: Approximately 6-8
Calories: Estimate around 600-800 per serving
Proteins: Approximately 40g
Fats: Around 50g
Carbohydrates: Roughly 10g
Equipment: Cutting Board: Wooden, Mixing Bowl: Metal, Silicone Spatula: Light blue, Pressure Cooker: Aluminum, brand unidentifiable, Oven: No specific brand, Baking Pan: Rectangular, silver

Cooking Tips

• Marinade: A 24-hour marination increases flavor infusion.
• Searing: Essential for locking in juices and enhancing flavor.
• Oven Roasting: Ensures a crispy, flavorful finish.

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Brazilian-Style Eisbein (Joelho de Porco)