Entree: Germany – Berlin-Brandenburg – Berliner Eisbein (Cured and simmered pork knuckle traditionally served with sauerkraut and pea purée)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 15 min

Total 2 hrs 45 min

Ingredients

- 2 cured pork knuckles, approx. 1.75 lb (800 g) each
- 10 cups (2.4 L) water (for poaching)
- 1 large onion, halved (about 8 oz / 225 g)
- 2 carrots, halved (about 6 oz / 170 g)
- 2 stalks celery, halved (about 4 oz / 115 g)
- 8 whole black peppercorns
- 6 juniper berries, lightly crushed
- 2 bay leaves
- 1 tsp (2 g) caraway seeds
- 1 tbsp (15 g) coarse salt for the poaching liquid, adjust to taste
- 1 lb (450 g) sauerkraut, rinsed lightly (optional: for milder flavor)
- 1 small apple, peeled and diced (about 4 oz / 115 g)
- 4 oz (115 g) smoked bacon, chopped
- 1/2 cup (120 ml) dry white wine or beer
- 1 cup (240 ml) chicken or pork stock
- 1 1/2 cups (300 g) dried yellow split peas
- 6 cups (1.4 L) water or stock for peas
- 2 tbsp (30 g) butter
- 1/2 tsp (2 g) freshly ground nutmeg
- Salt and freshly ground black pepper to taste
- Coarse mustard, for serving

Instructions

1. Poach the pork knuckles: in a large pot, combine 10 cups (2.4 L) water, onion, carrots, celery, peppercorns, juniper berries, bay leaves, caraway seeds, and 1 tbsp (15 g) coarse salt; bring to a simmer. Add the cured pork knuckles, reduce heat to low, cover, and simmer gently for 1.5–2 hours until meat is tender and nearly falling from the bone.
2. Prepare sauerkraut: while pork simmers, sauté chopped bacon in a skillet over medium heat until rendered. Add diced apple and cook 2–3 minutes. Add rinsed sauerkraut, 1/2 cup (120 ml) white wine or beer, and 1 cup (240 ml) stock; simmer gently, covered, for 25–30 minutes. Adjust seasoning.
3. Cook the peas for purée: rinse split peas and place in a saucepan with 6 cups (1.4 L) water or stock. Bring to a boil, then simmer 30–40 minutes until very soft. Drain, reserve some cooking liquid, then purée peas with 2 tbsp (30 g) butter and 1/2 tsp (2 g) nutmeg; thin with reserved liquid to desired consistency. Season with salt and pepper.
4. Crisp the rind: preheat oven to 425°F (220°C). Carefully remove pork knuckles from the poaching liquid and place on a baking sheet. Pat skin dry. Score the rind lightly with a sharp knife and rub with a little salt. Roast in the oven 20–30 minutes until skin is blistered and crisp.
5. Finish and serve: carve or serve each knuckle whole. Spoon sauerkraut and pea purée alongside, and offer coarse mustard at the table.