Eisbein
Joelho de porco à pururuca.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Eisbein originated in Germany, where pork shanks were a common, affordable cut. The curing and cooking methods were developed as ways to preserve the meat. In Brazil, 'Joelho de Porco à Pururuca' is a variation influenced by German immigrants and local culinary traditions. The 'pururuca' refers to the crackling skin achieved through frying or roasting after boiling.
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Eisbein is a traditional dish often associated with hearty meals and social gatherings. In Germany, it's a staple of Bavarian cuisine. In Brazil, 'Joelho de Porco à Pururuca' is often enjoyed at 'botecos' (traditional Brazilian bars) and restaurants as a shareable dish.
German Festivities
Eisbein is often served during Oktoberfest and other German festivals, highlighting its connection to German heritage and celebrations.
Brazilian 'Botecos'
In Brazil, it's a popular choice for sharing with friends while enjoying drinks at a 'boteco,' reflecting the social aspect of Brazilian food culture.
Comfort Food
In both cultures, the dish is viewed as comfort food, evoking feelings of home and tradition.
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Rich, savory, and salty, with a contrast between the tender meat and the crispy skin.
The dish features the intense pork flavor, enhanced by curing spices like salt, pepper, juniper berries, and bay leaves. The long cooking process imparts a deep, savory taste. The 'pururuca' provides a contrasting crunchy texture and nutty flavor. In Brazil, regional spices and herbs might also be used in the seasoning.
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Crispy Skin Secrets
For the perfect 'pururuca', ensure the skin is completely dry before frying or roasting. Pricking the skin multiple times can help release moisture and create a more even crackling.
Tender Meat Technique
Slow cooking is key to achieving tender meat. Simmer the eisbein in broth or water until it is falling off the bone.
Temperature Control
For the 'pururuca' stage, use high heat, but be careful not to burn the skin. Constant monitoring is necessary to achieve the desired crispiness.
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