Eisbein (Braised Pork Hock)
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
Allergen information: may contain celery and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 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
Store leftover Eisbein in an airtight container in the refrigerator.
Reheat gently in a pot with a splash of broth or water, or in the oven until warmed through.
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