Eisbein
Joelho de porco à pururuca.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
Recurso Premium
Recurso Premium
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.
Recurso Premium
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.
Recurso Premium
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.
Recurso Premium
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.
Recurso Premium
Explore pratos e restaurantes adicionais de German
Explorar GermanDescubra os melhores restaurantes e experiências culinárias em Rio Claro.
Explorar Rio ClaroSaiba mais sobre a cultura gastronômica, a cena de restaurantes e o patrimônio culinário de Brazil.
Explorar Brazil