🇩🇪 Germany cuisine · #11

Eisbein (Pork Knuckle)

Eisbein (Pork Knuckle)
Time180 min
Serves4
Ingredients8

Boiled or roasted knuckle with crackling skin, served with sauerkraut and mustard — a Berlin classic. For a halal version use veal or lamb shank.

Ingredients

Method

  1. Simmer the knuckles with vegetables and spices for 2 hours.
  2. Lift out, dry and score the skin.
  3. Roast at 220°C for 30 minutes until crackling.
  4. Serve with sauerkraut and mustard.
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