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Eisbein

Name: Eisbein
Total time: 180 min
Yield: Serves 4
Cuisine: Germany
Ingredients: 4 (1.6kg) Cured Pork Knuckle; 2 Carrot; 1 Onion; 1 Celery; 2 Bay Leaf; 1 tsp Black Peppercorns; 1 tsp Caraway Seeds; To taste Sauerkraut (to serve)

Main Dish

⏱ 180 min

👥 Serves 4

Difficulty ⭐⭐

Pork knuckle simmered for hours with vegetables — a Berlin winter classic.

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📖 The Story Behind This Dish

Eisbein is a traditional dish of Berlin and northern Germany: cured pork knuckle simmered for hours with cabbage, carrot, and onion. The skin-on meat becomes tender and rich in gelatin, and it's served with sauerkraut and mashed potatoes.

🌆 Where it's eaten: In a traditional Berlin beer hall, a huge pork knuckle arrives with a beer — a winter meal that warms you to the core.

🥕 Ingredients (serves 4)

Cured Pork Knuckle 4 (1.6kg)
Carrot 2
Onion 1
Celery 1
Bay Leaf 2
Black Peppercorns 1 tsp
Caraway Seeds 1 tsp
Sauerkraut (to serve) To taste

👩‍🍳 Instructions

Put the pork knuckle in a big pot with plenty of water, aromatic vegetables, bay leaf, peppercorns, and caraway seeds.
Simmer on low for 2.5–3 hours until the meat is falling-apart tender.
Remove the meat and crisp the skin in the oven, if you like.
Warm the sauerkraut.
Plate the meat with sauerkraut and mashed potatoes.

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