Ingredients
Scale
- 1 pork knuckle
For the Brine
- 2 garlic cloves, crushed
- 1 tsp black pepper
- 4 bay leaves
- 3 tbsp salt
- 2 tbsp brown sugar
- Water to cover the pork knuckle
For the Eisbein
- 1 tsp allspice
- 2 tsp mustard seeds
- 2 tsp black pepper
- 1 tsp caraway seeds
- 4 bay leaves
- 1 tbsp salt
- 1 tbsp sugar
- 1 onion, cut into quarters
- 1 whole garlic bulb, cut in half
For the Sauerkraut
- 1 tbsp cooking oil
- 150 g (5 ⅓ oz) bacon, diced
- ½ onion, chopped
- 1 carrot, grated
- 200 g (7 oz) sauerkraut
- Salt (to taste)
- Black pepper (to taste)
To Serve
- Boiled potatoes
- Fresh parsley, chopped
Instructions
For the Eisbein
- In a deep pot, combine black pepper, salt, sugar, garlic, and bay leaves. Add enough water to submerge the pork knuckle and stir to dissolve the salt and sugar.
- If available, use a meat tenderizer to break down the fibers for better texture.
- Submerge the pork knuckle in the brine, ensuring it is fully covered. Refrigerate overnight.
- Drain and discard the brine. Refill the pot with fresh water and add the pork knuckle. Add allspice, caraway seeds, mustard seeds, black pepper, bay leaves, salt, and sugar. Stir to combine.
- Add the onion and halved garlic bulb.
- Bring to a boil, then reduce heat and simmer for 2 ½ hours until tender.
For the Sauerkraut
- Heat oil in a pan and fry the bacon until it starts to brown.
- Add chopped onion and sauté for a few minutes.
- Stir in grated carrot and sauerkraut. Cook for a few minutes until well combined.
- Season with salt and black pepper to taste.
To Serve
- Plate the Eisbein alongside the sauerkraut and boiled potatoes.
- Garnish with freshly chopped parsley. Enjoy!
- Prep Time: 10 minutes
- Brining: 8-12 hours
- Cook Time: 2 hours 30 minutes