Marianne Martinez
Eisbein is a German dish made from the hock of a pig. It is a cheap, tasty, and easy meal to cook, especially if you have a pressure cooker. To make it, you first need to simmer the ham hocks slowly in a pot with water and other ingredients like onions, bay leaves, and peppercorns. After about two hours, the meat should be tender. Then, you can brown the meat in an oven or on a grill. The skin should be scored and salted to make it crispy. The whole process takes a couple of hours, but most of that time is spent waiting for the meat to cook.
| Characteristics | Values |
|---|---|
| Type of pot | Pressure cooker, German unglazed clay pot, pot in the oven |
| Temperature | 80°C-180°C |
| Cooking time | 1 hour 30 minutes to 6 hours |
| Ingredients | Water, chicken stock powder, bay leaves, onions, peppercorns, salt, cinnamon, soy sauce, honey, ginger, garlic, cloves, baby potatoes, carrots, olive oil, sugar, ground pepper hock |
| Post-cooking | Remove the skin, pat dry, salt the skin, grill, air fry, serve with German fried potatoes, sauerkraut, boiled potatoes, mustard |
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What You'll Learn
How to prepare the pork knuckles before cooking
To prepare pork knuckles before cooking, you'll first need to decide whether you want to slow-cook or steam the meat, or skip this step and go straight to roasting.
If you choose to slow-cook the pork knuckles first, you'll need to bring a large pot of water to a boil. Add salt, onions, peppercorns, bay leaves, and juniper berries. Turn down the temperature so that the water is hot but not simmering and submerge the pork knuckles, ensuring they are covered with water. Let them cook at a low temperature for 90 minutes.
If you want to steam the pork knuckles, you can do so in a Thermomix or thermal cooker. This method will make the meat very tender and will render the fat.
Once the pork knuckles have been slow-cooked or steamed, remove them from the water and pat them dry with a cloth. Then, use a sharp knife to make incisions in the skin. Scoring the skin will help it bake better and become crispier. You can cut the skin in a diamond pattern or diagonally.
At this stage, you can also add a marinade to the pork knuckles. A simple marinade can be made by mixing olive oil, black pepper, crushed garlic, and salt. Brush the marinade on all sides of the pork knuckle.
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The best cooking pot to use
A large pot is also suitable for cooking eisbein, as it needs to be big enough to fit the pork shanks and all the other ingredients, as well as enough water to cover the shanks.
A German unglazed clay pot called a "romertopf" is also recommended for cooking eisbein. This type of pot is said to produce tender and succulent meat.
Other pots that can be used include a Ninja Foodi pot, which has an air-crisp lid function, or a solar pressure cooker, which uses electricity generated from the sun.
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Cooking time and temperature
The cooking time and temperature for making eisbein in a pot can vary depending on the method and equipment used. Here is a step-by-step guide with detailed instructions on cooking time and temperature:
Simmering in a Pot on the Stove:
- Place the pork shanks into a large pot and add enough water to cover them. You can also add other ingredients such as spices, vegetables, and flavourings like soy sauce.
- Bring the water to a boil, then reduce the heat to a gentle simmer.
- Allow the pork shanks to simmer for about 1 hour to 1 hour and 30 minutes, or until the meat is tender.
Slow Cooking in the Oven:
- Preheat the oven to a temperature between 80°C and 180°C.
- Place the pork shanks in a pot with water or broth and desired spices, vegetables, and flavourings.
- Cover the pot and place it in the oven.
- Slow cook for an extended period, typically around 2 hours to 6 hours, until the meat is tender.
Pressure Cooking:
- Place the pork shanks in the pressure cooker with water, vegetables, and spices.
- Seal the pressure cooker and cook at high pressure for about 40 minutes.
- Release the pressure and check if the meat is tender. If not, continue cooking in increments until done.
Grilling/Air Frying for Crisp Skin:
- After cooking the pork shanks until tender, remove them from the cooking liquid, and pat them dry.
- Score or make slits in the skin, and sprinkle with salt.
- Place the pork shanks under a hot grill, in an air fryer, or back into the oven at a higher temperature (180°C to 200°C) to crisp the skin.
- Grill, fry, or roast for about 15 to 20 minutes, turning occasionally, until the skin is crispy all over.
Please note that cooking times and temperatures may vary slightly depending on the size and thickness of the eisbein, as well as individual oven and equipment calibrations. It is always important to ensure that meat is cooked thoroughly and reaches a safe internal temperature.
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How to prepare the dish after cooking
Once your eisbein is cooked, remove it from the cooking liquid and place it on a plate. You can discard the cooking liquid. Pat the skin dry with a piece of kitchen towel.
Using a sharp knife, make slits about an inch apart all around the skin, being careful not to cut along the bone. This step will make it easier to break the crackling once it is crisped. Sprinkle the skin with a little salt to encourage crisping.
Place the rack into the pot, ensuring it is on the lowest setting so that the eisbein is about half an inch above the bottom of the pot. Place the eisbein on the rack, with the skin side facing up.
Close the lid and select the ''Grill' function. Set the timer for 20 minutes. During grilling, open the lid occasionally and turn the eisbein to ensure even crisping on all sides.
Your eisbein is now ready to be served! For a traditional meal, serve with sauerkraut and German fried potatoes. You can also add a selection of vegetables, such as boiled potatoes tossed in butter and parsley, or baby potatoes and whole carrots. Some people also recommend having apple puree, mustard, and horseradish on the side.
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What to serve with the eisbein
Eisbein is a classic German dish, typically made with ham hocks or pork knuckles. It is often served with mashed potatoes and sauerkraut, with a generous dollop of German mustard on the side. If you're looking for a heartier meal, roast potatoes, baked beans, cabbage, rye bread, fleischsalat, and pickled beets are all delicious options to round out the dish.
For a more authentic German experience, enjoy your eisbein with a side of potato dumplings and a cold beer. If you're feeling adventurous, try making your own apple sauce or plum sauce to accompany the eisbein—a savoury-sweet sauce is the perfect complement to the rich, tender pork.
If you're in the mood for something a little different, consider serving the eisbein with spicy egg rice or cottage pie. For a lighter option, boiled potatoes tossed in butter and parsley with a side of apple puree can be a refreshing change of pace.
No matter how you choose to serve it, eisbein is a delicious and hearty dish that is sure to satisfy any craving for classic German cuisine.
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