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Eisbein (German Pork Knuckle)

Traditional Bavarian cooking — tasty and filling! Eisbein is a classic German dish of pork knuckle, either boiled or roasted with spices. It's usually served with braised sauerkraut and washed down with a good German beer. But you don't have to fly to Germany to try it — you can make this hearty, delicious meat dish, with its equally appetizing side, right at home.

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Aysban
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 5 g
Fats 50 % 7 g
Carbohydrates 14 % 2 g
81 kcal
GI: 100 / 0 / 0
  • Rinse the pork knuckle thoroughly under running water and pat it dry with paper towels. Peel and rinse the onion and carrots. Cut the onion into half-rings and the carrots into small rounds. Put the pork knuckle in a large pot, add the cut vegetables, and season with salt. Add the cloves, peppercorns, and bay leaves, then cover the pork with clean water so the meat is fully submerged. Set the pot over medium heat and bring it to a boil. Lower the heat and simmer the knuckle, covered, for a couple of hours. Meanwhile, pour vegetable oil into a deep skillet or sauté pan. Squeeze the excess brine from the prepared sauerkraut and add it to the pan. Season with peppercorns. Rinse the juniper berries well, drain them in a colander, and add them to the sauerkraut. Set the pan over low heat and braise the sauerkraut. Add a little water, cover, and keep braising for half an hour, lifting the lid now and then to stir the kraut and berries. Take the pan off the heat and leave the sauerkraut covered. Meanwhile, check the knuckle — pierce it with a fork to see if it's tender and pulling away from the bone. Lift the cooked knuckle out onto a large plate or cutting board and cut it into serving pieces with a sharp knife. (The leftover pork broth makes a great base for a rich soup.) Arrange the pork knuckle pieces on plates, spoon the still-warm sauerkraut alongside, and serve. Eisbein with braised sauerkraut is ready! You can offer some fresh vegetables on the side. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Cloves - 323  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Juniper - 116  kcal/100g
  • Juniper berries - 116  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Black peppercorns - 255  kcal/100g
  • Sauerkraut - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Pork knuckle - 294  kcal/100g

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