German · Main · Medium
Eisbein
Berlin's iconic pork knuckle: brined, simmered until melting, then roasted for crackling skin, served with sauerkraut and peas.
The whole recipe in 60 seconds
Eisbein, in 5 ideas
- The two-step method (simmer then roast) gives tender meat plus crackling skin
- Score the skin lightly before roasting to help it crisp
- Juniper berries add the classic Germanic perfume to the broth
- Save the cooking liquid; it makes an incredible bean soup base
- Mustard is mandatory, not optional
What you need
Ingredients
- 2 pork hocks (about 1 and 1/2 lbs each), brined if possible
- 10 cups water
- 2 onions, quartered
- 3 carrots, chunked
- 2 bay leaves
- 8 juniper berries
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 4 cups sauerkraut, drained
- 2 cups cooked split peas or pea puree
How to make it
Directions
- If the hocks are not pre-brined, soak them overnight in salted water in the fridge.
- Place the hocks in a large pot with the water, onions, carrots, bay leaves, juniper, salt, and peppercorns. Bring to a simmer.
- Cook gently for 2 hours until the meat is tender but not falling apart.
- Heat the oven to 425 F. Place the hocks on a rack over a tray and roast 25 to 30 minutes until the skin is crisp and golden.
- Meanwhile, warm the sauerkraut in a little of the cooking broth.
- Serve the hocks with sauerkraut and pea puree, with mustard on the side.
Money saver. Pork hocks are one of the cheapest cuts at the butcher; this is a feast for very little money.