IvanEats recipe
Eisbein
Cooking for
1
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Ingredients
For the Eisbein
For the Sauerkraut
To Serve
Method
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!
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