About this dish
Boiled or braised pork knuckle, tender and gelatinous, served with sauerkraut and mashed peas.
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Ingredients
🥩2 pork knuckles
🥬500g sauerkraut
🫛300g yellow split peas
🧅1 onion
Method
Serves 21
Simmer the pork knuckles with onion, bay leaf, and peppercorns for 2-3 hours until very tender.2
Cook the split peas separately until soft, then mash with a little butter.3
Warm the sauerkraut with a little of the pork cooking liquid.4
Serve the knuckle whole alongside the mashed peas and sauerkraut.✓ What Makes it Authentic
Eisbein is a traditional Berlin and Northern German dish, valued for its tender, slow-cooked pork knuckle.
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