Method 1: Boiled pork elbow.
1, cut the fat layer. Before cooking, use a sharp kitchen knife to cut several places on the fat layer of pig elbow. A few cuts in the skin can make the meat cooked faster and more delicious.
2. Transfer the pig's elbow to a large saucepan. Put the pork elbow in a large saucepan, add 2 cups (500ml) of water, or add water until the meat is about 1 inch (2.5cm).
3. Boil the water. Heat water to boiling point. After boiling, cover the pot and turn the fire to medium heat. Stew pork elbow 1 to 2 hours. Check every 30 minutes after the first hour. When the meat falls off the bone, the pig's elbow is ready.
Pig elbows are hard and need to be cooked for a long time.
4. Reduce the soup by half. After cooking, take the pig's elbow out of the soup. Turn to high heat and cook for about 20 minutes until the soup is reduced to half. Don't cover the saucepan during this process.
This process can make rich and delicious broth, which complements the meat.
Step 5 serve. Slowly cool the pig's elbow, and then transfer to a plate. Pour some soup before serving. You can also put the stock in a sealed container and put it in the refrigerator for later use. You can also pour the stock on rice, beans or pasta.
Method 2: Beans and pig elbows
1. Pick out all pebbles or other impurities in the beans.
Wash these beans with running water.
Soak beans in 8 cups (2L) of water and cover them. Soak in the refrigerator all night.
When finished, drain the water and rinse the beans again.
2. Heat the oil in a medium-sized Dutch furnace. Pour the vegetable oil into a Dutch furnace and heat it over medium heat. Heat it for a while and heat the oil. When the heat is right, the oil will look more shiny than usual and slide along the bottom of the pot more easily.
If you don't have a Dutch stove, you can also use a big soup pot with a cover.
3. fry the pig's elbow. Put pork elbows in hot oil in batches, and fry until the meat turns brown. This will take about 4 to 6 minutes. When it turns brown, take out the pig's elbow and temporarily put it in a warm and clean place.
4. stir-fry onions. Add chopped green onion into hot oil and sprinkle with a little black pepper to taste. Stir fry for about 2 minutes. When finished, the onion should look transparent and smell better.
If you don't know how much pepper to use, you can try some first, such as 1/8 teaspoons (0.6ml).
5. Add beans and bay leaves. Add soaked and drained beans and laurel leaves into a Dutch furnace. Add some pepper if necessary. Stir-fry again 1 min.
6. Put the pig's elbow in and add water. Put the pork elbow back into the Dutch oven and add 5 cups (1250 ml) of water. Boil.
7. stew for 2 hours. After the water is boiled, turn the fire to medium heat, cover the pot and continue to cook until the meat and bones are separated and the beans become creamy. When finished, take out the laurel leaves.
If you prefer the simple version, after soaking and draining, you can add all the ingredients to the slow cooker. Cover and stew for 8 hours.
8. Eat while it's hot. Sprinkle more salt and pepper and eat it while it is hot. This dish is like soup, but you can scoop out the meat and beans separately with a colander.
Method 3: Cabbage and pork elbow
1. Boil the pig's elbow in water. Put the pig's elbow into a 6-liter cauldron, and add 2/3 water to ensure that the water is enough to drown the meat. Boil water with a big fire.
2. Cook 1.5 to 2 hours. Cook until the meat begins to fall off the bones. If there is less water after boiling, add more water. During the whole process, the pig elbow must always be completely submerged in water.
Before adding cabbage, the pig's elbow needs to be cooked thoroughly.
Step 3 prepare kale. Separate the leaves and rinse them under cold tap water. Fold the leaves and roll them together. Cut each roll into strips with a chopping board and a kitchen knife. If you use frozen vegetables instead of fresh vegetables, you may not need to separate the leaves, but you still need to defrost and clean them.
Rinse each leaf separately. Don't wash together.
Roll up the leaves and then cut them, which will save time.
4. Add a batch of kale. Add kale to the boiling water as much as possible until the pot is full. Cook until they shrink.
5. Add the remaining kale in batches. Once the first batch of kale shrinks, it can be added in batches. After the last batch shrinks, add the next batch. Don't take the added cabbage out after it shrinks.
6. Add salt and continue to cook. Add salt to the water and cook over medium heat for another 30 minutes. Stir occasionally, so that the smell of pork elbow permeates the whole dish.
7. Eat while it's hot. After cooking, drain the water, put the kale and pork elbow on the plate and put them on both sides respectively. You can add some Chili sauce before eating.
Method 4: Sauerkraut with pork elbow
1, combined components. Add pork elbows, pickles, onions, carrots, bell pepper berries, dried peppers, bay leaves and salt to a large soup pot or Dutch oven. Add enough water to soak all the raw materials, especially the meat.
2. boiling. Heat the ingredients in the pot to a boil with a big fire. After boiling, turn the fire to medium or low heat. Don't cover it when cooking.
3. stew 1 to 2 hours. Stew for about an hour until the meat softens and begins to fall off the bones. When the water level begins to drop due to boiling, add some more water to keep the water level above the ingredients.
When finished, remove the laurel leaves.
4. Eat while it's hot. When the meat is ready, put the sauerkraut on another plate. Serve with some meat and start enjoying. This dish is often eaten with cooked potatoes.
Mustard and wasabi are usually served as side dishes next to meat.
Tip: Smoked pork elbows can be whole or sliced with a bone saw. But it takes the same time to do these two things.
You need to prepare
source
Boiled pork elbow
Production 1 to 2 people.
1 smoked pork elbow
2 cups (500ml) of water.
Beans and pig elbows
Make four or five copies.
1 tbsp (15ml) vegetable oil
4 medium-sized smoked pig elbows, each about 4 ounces (1 15g).
1 cup (250ml) chopped onion
1/2 lbs (225g) of dried white kidney beans, spotted beans or mung beans.
1 laurel leaf
5 cups (1250ml) of water.
Ground black pepper
salt
Cabbage elbow
Six to eight people do it together.
2-3 medium-sized smoked pig elbows
5 lbs (2250g) of cabbage
2 teaspoons (10 ml) of salt.
water
Hot soy sauce (optional)
German sauerkraut elbow
Four or six people do it together.
1 and 1/2 pounds (675g) of smoked pork elbow.
3 cups (750 ml) of German sauerkraut.
1 large onion, chopped.
1 carrot, chopped.
3 bell pepper berries
5 dried peppers
1 laurel leaf
4 teaspoons (20 ml) of salt
6 cups (1.5L) of water.