Eisbein, a traditional German dish, is a true celebration of hearty, rustic flavors, featuring a slow-cooked pork knuckle (or hock) that’s fall-off-the-bone tender with a crispy, golden skin. Popular in Berlin and across Germany, Eisbein is often cured and boiled or roasted, then served with tangy sauerkraut, creamy mashed potatoes, and a dollop of spicy mustard. The name “Eisbein” (meaning “ice leg”) comes from its historical use as a skating blade, but today, it’s all about the rich, savory taste of pork paired with classic German sides. Let’s dive into this authentic Eisbein recipe and bring a taste of Germany to your table!
Ingredients
For the Eisbein (Serves 4):
- 2 pork knuckles (about 1.5–2 pounds each, preferably cured/salted)
- 1 large yellow onion, quartered
- 2 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon caraway seeds (optional, for flavor)
- 1 teaspoon salt (if using uncured knuckles; adjust if cured)
- 6 cups water or unsalted pork broth
- 2 tablespoons vegetable oil (for roasting)
For the Sides:
- 1 1/2 pounds potatoes, peeled and cubed (for mashed potatoes)
- 1/2 cup whole milk (for mashed potatoes)
- 2 tablespoons unsalted butter (for mashed potatoes)
- 1 teaspoon salt (for mashed potatoes)
- 1/2 teaspoon black pepper (for mashed potatoes)
- 2 cups sauerkraut, drained
- 1 tablespoon unsalted butter (for sauerkraut)
- 1/2 teaspoon caraway seeds (optional, for sauerkraut)
- Spicy German mustard, for serving
For Garnish:
- Fresh parsley, chopped (optional)
Equipment Needed
- Large pot or Dutch oven (for boiling)
- Baking sheet (for roasting)
- Potato masher or ricer
- Medium saucepan (for sauerkraut)
- Slotted spoon
- Tongs
- Cutting board and sharp knife
Step-by-Step Recipe
Step 1: Prepare the Pork Knuckles
If your pork knuckles are cured (salted), rinse them under cold water to remove excess salt and pat dry with paper towels. If they’re fresh, season lightly with 1 teaspoon of salt. Inspect the knuckles for any stray hairs and remove them with a knife or by singeing over a flame. Place the knuckles in a large pot or Dutch oven.
Why Rinse Cured Knuckles? This prevents the dish from becoming too salty while retaining the cured flavor.
Step 2: Simmer the Eisbein
Add the quartered onion, smashed garlic, bay leaves, black peppercorns, and caraway seeds (if using) to the pot with the pork knuckles. Pour in 6 cups of water or pork broth, ensuring the knuckles are mostly submerged. Bring to a boil over medium-high heat, then reduce to a low simmer. Cover partially with a lid and cook for 2–2.5 hours, or until the meat is tender and starting to pull away from the bone. Check occasionally, adding more water if needed to keep the knuckles mostly covered.
Low and Slow: A gentle simmer ensures the pork becomes tender without toughening, while the aromatics infuse it with flavor.
Step 3: Prepare the Mashed Potatoes
While the Eisbein simmers, peel and cube the potatoes into 1-inch pieces. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat, then simmer for 15–20 minutes, or until fork-tender. Drain the potatoes and return them to the pot. Add 2 tablespoons of butter, 1/2 cup of milk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mash until smooth and creamy using a potato masher or ricer. Cover to keep warm.
Creamy Texture: Warm milk and butter ensure the mashed potatoes are velvety and rich, a perfect base for the Eisbein.
Step 4: Warm the Sauerkraut
In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the drained sauerkraut and 1/2 teaspoon of caraway seeds (if using). Stir to coat the sauerkraut in the butter, then cook for 5–7 minutes, stirring occasionally, until heated through and slightly softened. Keep warm over low heat until ready to serve.
Why Warm the Sauerkraut? Heating mellows its sharpness and enhances its tangy flavor, making it a perfect complement to the rich pork.
Step 5: Crisp the Eisbein Skin
Preheat your oven to 425°F (220°C). Carefully remove the pork knuckles from the simmering liquid using tongs and place them on a baking sheet. Pat the skin dry with paper towels—this helps it crisp up. Rub the skin with 2 tablespoons of vegetable oil and sprinkle with a pinch of salt (if uncured). Roast in the preheated oven for 20–30 minutes, or until the skin is golden brown and crispy, turning halfway for even browning. If the skin isn’t crispy enough, you can broil for the last 2–3 minutes, watching closely to avoid burning.
Crisp Skin Secret: Drying the skin thoroughly and using high heat are key to achieving that irresistible crackling texture.
Step 6: Assemble and Serve
Divide the mashed potatoes among four plates, creating a smooth base. Spoon a portion of warm sauerkraut alongside the potatoes. Place a crispy Eisbein on each plate, either whole or with the meat pulled off the bone for easier eating, depending on your preference. Serve with a dollop of spicy German mustard on the side for dipping. If desired, sprinkle with chopped parsley for a fresh, colorful garnish. Serve immediately while the pork is hot and the skin is crispy.
Presentation Tip: For a rustic German look, let the Eisbein take center stage on the plate, with the creamy potatoes and vibrant sauerkraut adding contrast.
Serving Suggestions
Eisbein is a hearty meal on its own, but the right accompaniments elevate the experience. Here are a few ideas to complete your dish:
- Mustard: Spicy German mustard is a must—it cuts through the richness of the pork with a tangy kick.
- Peas: A side of boiled peas adds a pop of sweetness and color to the plate.
- German Beer: A cold Pilsner or a malty Dunkel pairs beautifully with the savory, salty flavors.
- Bread Dumplings: If you want to switch up the potatoes, serve with Semmelknödel (bread dumplings) to soak up the juices.
Tips for Success
- Cured vs. Fresh: Cured pork knuckles are traditional for Eisbein and add a deeper, saltier flavor, but fresh knuckles work well too—just season them properly.
- Tender Test: The pork should be fork-tender after simmering. If it’s still tough, simmer for an additional 30 minutes and check again.
- Make Ahead: You can simmer the Eisbein a day in advance, then refrigerate. Reheat in the broth before roasting to crisp the skin.
- Leftovers: Shred leftover pork and mix with sauerkraut for a delicious sandwich filling, or add to a soup for extra flavor.
A Final Note
Eisbein is a dish that embodies the heart of German comfort food—simple ingredients transformed into a meal that’s rich, satisfying, and full of tradition. The process of simmering and roasting fills your kitchen with the savory aroma of pork and spices, while the first bite of tender meat and crispy skin is pure bliss. Whether you’re hosting a German-themed dinner or simply craving a hearty, soul-warming dish, this Eisbein recipe will bring a taste of Berlin to your table. So, gather your ingredients, embrace the slow-cooking process, and let’s create a plate of German magic that’ll leave everyone asking for more.
