Eisbein
“A cured and boiled pork knuckle served with sauerkraut.”
Pork knuckle
salt
Sauerkraut
PotatoWhere it comes from
Eisbein is a traditional German dish often associated with hearty meals and Bavarian beer culture, commonly enjoyed during Oktoberfest.
On the Palate
How it's made
6 steps · Show ↓32 min active · 90 min waiting
How it's made
6 steps · Show ↓- 12 min
Rinse the pork knuckle under cold water to remove any excess salt from curing. Pat it dry with a paper towel to ensure a crisp finish.
- 25 min
Place the pork knuckle in a large pot and cover it with water. Add a generous pinch of salt and bring to a gentle simmer over medium heat. The water should bubble slightly but not boil vigorously.
Watch outMaintain a gentle simmer to prevent the meat from becoming tough.
- 310 min
Continue simmering the pork knuckle for about 1.5 to 2 hours until the meat is tender and can be easily pierced with a fork.
- 45 min
While the pork simmers, prepare the sauerkraut and potatoes. Rinse the sauerkraut under cold water to reduce acidity, then drain thoroughly.
- 55 min
Boil the potatoes in salted water until tender, about 20 minutes. Drain and set aside.
- 65 min
Once the pork knuckle is tender, remove it from the pot and let it rest for a few minutes before serving. Serve with the boiled potatoes and sauerkraut.
