Main CourseDinner

Eisbein (Braised Pork Hock)

Name: Eisbein (Braised Pork Hock)
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: german
Ingredients: 1.5 kg pork hock skin on, bone in; 1 pcs yellow onion quartered; 2 pcs carrot roughly chopped; 2 pcs celery stalk roughly chopped; 2 pcs bay leaf; 6 pcs juniper berry; 1 tsp black peppercorn; 4 pcs whole clove; 1 tbsp salt; 2 l water; 2 tbsp white wine vinegar

This recipe features tender, flavorful pork hock braised slowly until it's fall-off-the-bone tender. The meat is infused with aromatic vegetables and spices, creating a comforting and hearty German main course. Serve with sauerkraut and mashed potatoes for a complete traditional meal.

An original recipe by Forkin

Total time: 3 hr 20 min
Serves: 4
Difficulty: Medium

Gluten-free

Allergen information: may contain celery and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 kgpork hock, skin on, bone in
1 pcsyellow onion, quartered
2 pcscarrot, roughly chopped
2 pcscelery stalk, roughly chopped
2 pcsbay leaf
6 pcsjuniper berry
1 tspblack peppercorn
4 pcswhole clove
1 tbspsalt
2 lwater
2 tbspwhite wine vinegar

Equipment

slotted spoon · tongs · fine-mesh sieve · large pot

The method

Step by step

1
Rinse the pork hocks thoroughly under cold running water and pat them dry with paper towels.
About 2 min
Cook’s note: Ensuring the hocks are clean helps remove any impurities.
2
Place the pork hocks in a large, heavy-bottomed pot or Dutch oven.
About 1 min
Cook’s note: Choose a pot large enough to comfortably submerge the hocks in liquid.
3
Add the onion, carrot, celery, bay leaf, juniper berries, black peppercorns, whole cloves, and salt to the pot with the pork hocks.
About 3 min
4
Pour in the water and white wine vinegar, ensuring the pork hocks are fully submerged. Add more water if necessary.
About 1 min
Cook’s note: The vinegar helps tenderize the meat and adds a subtle tang.
5
Bring the liquid to a rolling boil over high heat, then immediately reduce the heat to low.
About 10 min
Cook’s note: Skim off any foam that rises to the surface during the boiling process.
6
Cover the pot and simmer gently for 2.5 to 3 hours, or until the pork hocks are very tender and almost falling off the bone.
About 2 hr 30 min
Cook’s note: Check occasionally to ensure the liquid level is sufficient and the hocks remain submerged. Add hot water if needed.
7
Carefully remove the pork hocks from the pot and transfer them to a serving platter.
About 2 min
Cook’s note: They will be very delicate, so use tongs or a slotted spoon to avoid breaking them apart.
8
Strain the cooking liquid through a fine-mesh sieve to remove the vegetables and spices. You can reserve this flavorful broth for other uses or discard it.
About 5 min
Cook’s note: This broth makes an excellent base for soups or gravies.
9
Serve the Eisbein hot, typically with sauerkraut, mashed potatoes, or mustard.

Keep it good

Storage

Store leftover Eisbein in an airtight container in the refrigerator.

Reheating

Reheat gently in a pot with a splash of broth or water, or in the oven until warmed through.