Makes: Serves 2
Preparation Time: 3 hours, plus the time to marinate
- 1 HAM HOCK WITH SKIN
- 1 TEACUP OF WHITE WINE
- 2 CLOVES
- 2 TABLESPOONS OF CORN OIL
- ½ ONION, DICED
- 1 GARLIC CLOVE, MINCED
- SALT AND BLACK PEPPER TO TASTE
Poke some holes into the ham hock and season with wine, cloves, salt, and black pepper; set it aside for 30 minutes. Heat up the oil and braise the onion and garlic. Add the ham hock along with the marinade, cover with water and cook until soft, for 1 hour and a half to 2 hours. Transfer to a baking dish and bake at 180°C for 30 minutes. Serve with sauerkraut.
IN DETAIL: This may not be the most sought-after cut of meat, but it is a symbol of German cuisine that is used in the southern region of Brazil, where it is called “eisbein” to this day.