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

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, stinco di maiale slow cooked pork hock. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Fill Your Cart With Color today! 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.

Stinco di maiale slow cooked pork hock is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Stinco di maiale slow cooked pork hock is something that I’ve loved my entire life. They are nice and they look wonderful.

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

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

I served it with crispy thyme potatoes #slowcook #italian. 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.

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

I popped it in the oven then took the dog out for a nice walk. 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.

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