How to Cook Eisbein: 12 Steps
Eisbein is a traditional German dish made from pork hock, also known as ham hock or pork knuckle. This delicious meal is typically braised, then roasted to achieve a tender, flavorful meat with a crispy outer skin. Follow these 12 steps to cook the perfect Eisbein.
1. Gather your ingredients:
– 2 large pork hocks (about 1kg each)
– Salt and pepper, to taste
– 2-3 bay leaves
– 6 cloves of garlic
– 1 onion, coarsely chopped
– 1 Tbsp whole black peppercorns
– Optional: 1 Tbsp caraway seeds
– Optional: Mustard and sauerkraut for serving
2. Begin by prepping the pork hocks. Rinse them under cold water and pat dry with paper towels.
3. Score the skin of the pork hocks in a diamond pattern using a sharp knife. Be careful not to cut too deeply into the meat.
4. Season the pork hocks generously on all sides with salt and pepper.
5. Fill a large pot with enough water to cover the pork hocks and bring it to a boil.
6. Add bay leaves, garlic, onion, black peppercorns, and caraway seeds (if using) into the boiling water. You can also wrap these ingredients in a piece of cheesecloth to make them easier to remove from the pot later on.
7. Carefully lower the seasoned pork hocks into the boiling water and reduce heat to low-medium, maintaining a simmer.
8. Cover the pot partially with a lid and let the meat cook for about 2-2.5 hours until tender but not falling off the bone.
9. Preheat your oven to 400°F (200°C).
10. When the meat is done boiling, remove the pork hocks from the pot using tongs or a slotted spoon. Allow the meat to rest for about 5 minutes.
11. Place the pork hocks onto a baking sheet lined with foil, skin-side up. Roast them in the preheated oven for 30-45 minutes, or until the skin is crispy and golden brown.
12. Serve your Eisbein with mustard and sauerkraut (if desired). Enjoy your delicious and tender German Eisbein!
Note: For an even more authentic touch, you can also soak your pork hocks in a brine solution before cooking to add more flavor and moisture to the meat.