Stinco di maiale slow cooked pork hock
Stinco di maiale slow cooked pork hock

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, stinco di maiale slow cooked pork hock. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Stinco di maiale slow cooked pork hock is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Stinco di maiale slow cooked pork hock is something that I have loved my whole life.

Heat some oil in a casserole dish and throw in the veg. Sauté for a few minutes Now add the juniper berries, cloves and bay leaves. Heat some oil in a casserole dish and throw in the veg.

To begin with this particular recipe, we must first prepare a few components. You can cook stinco di maiale slow cooked pork hock using 9 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Stinco di maiale slow cooked pork hock:
  1. Prepare 2 pork hocks
  2. Get Chopped carrots onions and celery (see tip)
  3. Get Few juniper berries
  4. Prepare cloves Few
  5. Prepare 1-2 bay leaves
  6. Prepare Glug of white wine
  7. Take 1 litre stock
  8. Get Olive oil
  9. Get to taste Salt and pepper

While stinco di maiale is usually sold skin-off in Italy, I wouldn't recommend trying to skin a pork hock. A hock is fairly boney and has relatively little meat, so I reckon you need the skin to hold everything in place as it cooks. (And the roasted skin, for us hard-core pork fat lovers, is a real treat.) Stinco di maiale slow cooked pork hock Miss Fluffy's Cooking Italy. This is a very popular dish here in Italy. I popped it in the oven then took the dog out for a nice walk.

Instructions to make Stinco di maiale slow cooked pork hock:
  1. Preheat oven to 150. Chop the veg. Wash and dry the meat. Heat some oil in a casserole dish and throw in the veg. Sauté for a few minutes
  2. Now add the juniper berries, cloves and bay leaves. Add the meat and brown on all sides. Add wine and let it evaporate. Season to taste and then add the hot stock. Cover and pop in the oven for about 4 hours
  3. The meat falls apart. Serve with veg of your choice and remaining juices from the pot

Let it cook while you get on with other things. Cathy Whims, the chef at Nostrana in Portland, Oregon, cooks pork shanks low and slow with aromatics and beer for her annual maialata, a traditional Italian festival celebrating the pig. Slow Cooked Pork Shanks With Gremolata (Stinco) In Umbria, pork is almost always the meat of choice, and pork shanks, or stinco, are found on many restaurant menus during the cooler moths of the year. Pork shanks are cooked slow and long until the meat is so tender it literally falls off the bone. This inexpensive cut of meat is easily found in Umbria although is not as typical here in North.

So that is going to wrap it up with this special food stinco di maiale slow cooked pork hock recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!