What associations do each of us have when we mention German cuisine? That's right, the pork shank, or the iceberg, as it is also called. This dish has long been considered traditional among the Germans and is served to their famous beer.
How to cook an iceberg?
Pork legs are being prepared long enough, but believe me, the result is worth it. First they are boiled with roots for about 1.5 - 2 hours, allowed to cool naturally in the broth in which they were cooked, and then baked in the oven.
Most often, they cook an iceberg with sauerkraut, but not less delicious it turns out with potatoes.
Aisban - recipe
After the shank has cooled in the broth, you can marinate it for an hour or two in the beer. Aisban in German from this will only juicier.
Ingredients:
- pork knuckle - 1 pc .;
- honey - 1-2 tbsp. spoons;
- garlic - 4 cloves;
- carrots - 1 piece;
- onion - 1 piece;
- salt - to taste;
- laurel leaves, marjoram, cumin, basil - to taste;
- black pepper (peas) - to taste;
- soy sauce - 20 g.
Preparation
First, carefully clean the wheel and rinse, then put it in a saucepan (with cold water) and bring it to a boil. We pour out the water, wash the leg, pour it again with water and after boiling, add carrots, onions, bay leaf, pepper, salt and leave for a small fire to languish for 2 hours. After that, cool the rubbed rub garlic, spices and lay out on the pan covered with a baking sheet. The oven is heated to 180 degrees and we send the ice cub for 30 minutes, until a fragrant ruddy crust is formed. In the meantime, prepare the glaze: warm the honey, add mustard and soy sauce and mix. Take care that the honey does not boil. Now we take out the pork rudder and cover it with glaze, trying not to let it get on the baking sheet, otherwise, the glaze will burn. We put the baking sheet for another 4-5 minutes in the oven and the German iceberg can be served. Honey glaze, which we covered the wheel, will give the meat a piquant taste and a pleasant color.
Aisban with sauerkraut
To prepare this dish, you will need to fry the onion with sausages, chop the fresh cabbage and mix all the ingredients with sauerkraut. Then put them together with the shank on the baking sheet and put baked for 1.5 hours under the foil. 15 minutes prior to readiness, remove the foil, so that the shank of the iceberg is covered with a ruddy crust. For one pork leg enough to take 300 grams of sauerkraut and 150 g fresh.
Continuing to enjoy the delights of German cuisine, do not forget to prepare salted breeches and classic schnitzel .