Eisbein Recipe
German · Main course · 200 min total
A classic German dish of slow-braised pork knuckle with crispy skin, served with sauerkraut and mashed peas. This recipe delivers tender, flavorful meat and perfect crackling.
20
min prep
min prep
180
min cook
min cook
4
servings
servings
850
kcal/serving
kcal/serving
Ingredients
- 4 pork knuckles (about 1.5 lbs each)
- 2 tablespoons salt
- 1 tablespoon black peppercorns
- 4 bay leaves
- 6 juniper berries
- 2 carrots, chopped
- 2 onions, quartered
- 1 leek, sliced
- 4 cups beef broth
- 2 cups water
Instructions
- Score the skin of each pork knuckle in a diamond pattern, being careful not to cut into the meat. Rub salt all over the knuckles and let rest for 30 minutes.
- In a large pot, combine peppercorns, bay leaves, juniper berries, carrots, onions, leek, broth, and water. Bring to a boil.
- Add the pork knuckles to the pot, reduce heat to low, cover, and simmer for 2.5 to 3 hours until the meat is tender and pulls away from the bone easily.
- Preheat oven to 425°F (220°C). Remove knuckles from the pot and place on a baking sheet. Reserve some cooking liquid for serving.
- Roast the knuckles for 20-30 minutes until the skin is crispy and golden brown. Serve hot with sauerkraut, mashed peas, and a drizzle of the cooking liquid.
Tips
- For extra crispy skin, pat the knuckles dry before roasting.
- Leftover cooking liquid can be strained and used as a base for soup.
- Serve with mustard and horseradish on the side.
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