Dish

Eisbein

Pork Knuckle

The pork knuckle is first boiled with vegetables and spices until tender, then served with a side of sauerkraut (fermented cabbage) and boiled potatoes. The dish is hearty and filling, perfect for a cold winter day.

European cuisine› German cuisine

Meat Dish› Pork Dish

Origins and history

Eisbein has been a staple of German cuisine for centuries, and is often served in beer halls and other traditional restaurants. It is believed to have originated in the rural areas of Germany, where pork was a common meat.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It is also high in fat and calories, so it should be consumed in moderation. It may contain allergens such as gluten and lactose.

Variations

There are many variations of this dish, with some recipes calling for different vegetables or spices. Some versions also include a gravy made from the cooking liquid of the pork knuckle. One popular variation is to roast the pork knuckle instead of boiling it.

Presentation and garnishing

To ensure that the pork knuckle is tender, it should be boiled for several hours until it is falling off the bone. The dish is typically served on a large platter, with the pork knuckle in the center and the sauerkraut and potatoes arranged around it. The dish can be garnished with fresh herbs or a sprinkle of paprika.

Tips & Tricks

To add extra flavor to the dish, try rubbing the pork knuckle with a mixture of salt, pepper, and caraway seeds before boiling. Leftover pork knuckle can be used to make sandwiches or added to soups and stews.

Side-dishes

This dish is often served with a side of mustard or horseradish. A glass of beer or a shot of schnapps is a traditional drink pairing.

Drink pairings

Beer is the traditional drink pairing for this dish, particularly a German lager or pilsner. A glass of white wine or a shot of schnapps can also be enjoyed with the meal.