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Eisbein

Serves 4 to 6 Entree meat

Eisbein

Eisbein, a dish deeply rooted in Berlin's culinary tradition, is a staple of home cooking in the German capital. Traditionally enjoyed during colder months, it is a comforting meal often found steaming on family tables. This version captures the essence of Berlin's approach, with butter or clarified butter adding richness, and salt sprinkled instinctively rather than precisely measured.

The dish should taste robust and hearty, with the cured pork hocks imparting a savory depth, while the aromatic notes of bay leaves, peppercorns, and juniper berries infuse the broth. Served alongside tangy sauerkraut and creamy pea puree, Eisbein offers a satisfying balance of flavors and textures, inviting second helpings without hesitation.

Ingredients

  • 2cured pork hocks
  • 1onion
  • 2bay leaves
  • 1 tsppeppercorns
  • 1 tspjuniper berries
  • Sauerkraut — to serve
  • pea puree — to serve
  • to tastefine sea salt

Method

  1. Begin by rinsing the 2 cured pork hocks under cold water to remove any excess salt. Pat them dry with paper towels. Season the hocks generously with fine sea salt, ensuring the salt penetrates the skin and any crevices. This step enhances the flavor during cooking.
  2. In a large, heavy-bottomed pot, heat a generous amount of clarified butter over medium-high heat. Once the butter is hot and shimmering, add the pork hocks in batches, ensuring not to overcrowd the pot. Brown each hock on all sides until the skin is deeply golden and crisp, which should take about 5-7 minutes per side. This browning step is essential for developing a rich flavor.
  3. Remove the browned hocks from the pot and set them aside. In the same pot, add 1 roughly chopped onion, 2 bay leaves, 1 tsp peppercorns, and 1 tsp juniper berries. Sauté the aromatics for a few minutes until the onion becomes translucent and the spices release their fragrance. This will form the aromatic base for the braising liquid.
  4. Return the browned hocks to the pot, nestling them among the aromatics. Pour in enough water to cover the hocks completely. Bring the liquid to a gentle simmer over medium heat, then reduce the heat to low, cover the pot, and let the hocks braise slowly. The pork is done when the meat is fork-tender and almost falling off the bone, which you can test by gently twisting a fork in the meat.
  5. Once the hocks are tender, carefully remove them from the pot and set them aside to rest. Strain the braising liquid, discarding the solids, and skim off any excess fat from the surface. Taste the liquid and adjust the seasoning with fine sea salt if necessary, enhancing the depth of flavor.
  6. Serve the Eisbein with warm Sauerkraut and pea puree on the side. The tanginess of the Sauerkraut complements the rich, savory pork, while the pea puree adds a smooth, earthy contrast. This combination is traditional and highlights the comforting nature of the dish.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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