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This was the third and final Dish I made from the leftovers of the Roast Pork Ham I prepared on 25th December.
(I’ll post # 1 next week) 🙂
It brought back memories of spit-roasted pork and veal hocks on food , beer and song filled evenings with friends, spend in “gemuetliche” (cozy) rustic restaurants in Swabia and Bavaria 40 years ago when food like this could be had in most of the simple restaurants (Gaststätte, Gasthaus, Gasthof, Wirtshaus) in the South of Germany and in Austria, any day of the week, usually accompanied by potato dumplings or bread dumplings and sauerkraut.
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Bon Appetit ! Life is Good !
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Link to original dish – ROAST FRESH HAM WITH CARAWAY JUS
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Link to the first leftover dish – RÔTI DE PORC AVEC SAUCE AU CÈPE PORCINI
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Link to the second leftover dish – THE GERMAN DIP
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Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)
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Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)
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Preparation:
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- saute chopped smoked hamehocks and diced onions in porkfat, add washed lentils and chickenstock, simmer slowly until tender but not falling apart
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- season with rice vinegar, kosher salt and cayenne pepper, simmer another 2 minutes, check/adjust the taste
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- add fully cooked pork hock to the lentils, brush generously with melted butter, cover and bake in oven until pork is heated on it’s thickest part to 165F
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- saute cooked small potatoes in olive oil , add sliced chives, season with kosher salt. To serve, add potatoes to lentils, brush pork with olive oil
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- Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)
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- Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)
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- Bella – Iron Will 🙂 Look but don’t touch……
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ChefsOpinion 