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German Eisbein Recipe

If you have a good cured Pickled Eisbein you don’t need to add too much to the boiling process. Just add a bit of Soy sauce to the water and some bay leaves and the taste is perfect.


  • 1 kilogram pork hock/shank (preferably pickled)
  • 1 onion – peeled and halved
  • 12 whole cloves
  • 6 tablespoons soft brown sugar
  • 6 bay leaves
  • freshly grounded black pepper
  • 4 tablespoons Dijon mustard
  • 4 tablespoons honey
  • 4 tablespoons melted butter.


Preparing the spices


Place the pork hocks into a large pot.


Puncture/pin the halved onions with the cloves. Then add to the pot, with the some dash of soy sauce, brown sugar, bay leaves and black pepper.


Add water to the hocks until fully covered. Bring it to a boil, reduce the heat and just let it simmer for 90 to 120 minutes (until the meat becomes very soft).


Pre-heat the oven to 220°C.


Once the pork is done, transfer the pork onto a roasting pan and reserve excess broth for sauce on the side.


In a bowl, combine the mustard, honey and melted butter and brush over the pork.


Roast in the pre-heated oven until the skin is crisp and becomes golden in color. This may take hours to make it super crispy. Turn off heat and remove from oven once the perfect roast color is achieved.


Serve with baked/mashed potatoes and sauerkraut.

Serve hot with rice. Enjoy!

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