This recipe results in succulent and flavorful Mangalitsa pork hocks that are fall-off-the-bone tender. The beer-braised sauerkraut complements the rich meat perfectly, providing a tangy and savory accompaniment. Enjoy this hearty and satisfying dish!
- 1 whole Mangalitsa pork hocks or 2-3 pieces cut
- 2 tablespoons oil of choice
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups sauerkraut, drained
- 1 bottle of your favorite beer (such as a lager or pilsner)
- 2 cups chicken or vegetable broth
- 1 tablespoon caraway seeds
- 1 teaspoon dried thyme
- Salt and pepper to taste
1. Preheat your oven to 325°F.
2. Season the Mangalitsa pork hocks with salt and pepper on all sides.
3. Heat the oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the pork hocks and sear them on all sides until nicely browned. Remove the hocks from the pot and set them aside.
4. In the same pot, add the sliced onion and minced garlic. Cook until the onion becomes translucent and slightly caramelized, about 5 minutes.
5. Stir in the sauerkraut, caraway seeds, and dried thyme. Cook for an additional 2-3 minutes to allow the flavors to meld together.
6. Pour in the beer and chicken or vegetable broth. Bring the mixture to a simmer.
7. Return the seared Mangalitsa pork hocks to the pot, nestling them into the sauerkraut mixture.
8. Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the pork hocks are tender and easily pull away from the bone.
9. Remove the pot from the oven and let it rest for a few minutes before serving.
10. Serve the Mangalitsa pork hocks with generous portions of the beer-braised sauerkraut. Optionally, you can serve it with mashed potatoes or crusty bread on the side.