Berliner Eisbein (Simmered Pig Knuckles)
A traditional German preparation for salted pig knuckles, typically served with sauerkraut and peas.
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Instructions
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Prepare a 12% salt brine by dissolving 1/2 cup kosher salt and 1 1/2 teaspoons pink salt per quart of water.
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Submerge the knuckles in the chilled brine in a nonreactive container and refrigerate for 24 hours to five days.
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Rinse the cured pork thoroughly.
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Start boiling a large pot of water.
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Add the rinsed pork to the boiling water, return to a boil, and skim any fat.
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Reduce heat to low, then add spices, vegetables, and sugar; do not add salt.
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Simmer for 2 to 3 hours, until the rind separates from the meat.
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Remove knuckles to a cooling rack to air-dry, or crisp the skin under a broiler for 20 minutes.
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Serve.