Traditional Berlin Eisbein (Cured and Simmered Pork Ham Hock with Tangy Sauerkraut and Pease Pudding)
Colossal brine-cured pork knuckle gently simmered with juniper berries and bay leaves until succulent and fall-off-the-bone tender, paired with bacon sauerkraut and savory yellow pease pudding.
History & Origins
Prussian Tavern Tradition
Unlike the roasted, crackling-skin Schweinshaxe of southern Bavaria, northern Germany—and Berlin in particular—simmers the cured pork knuckle in aromatic broth until the rind turns silky, gelatinous, and melt-in-your-mouth tender.
Ingredients
Cured Pork Knuckle & Aromatic Simmering Broth
- •2 whole (approx 2 lbs each) Cured/pickled pork ham hocks (Eisbein / gepökelt)
- •8 whole Dried juniper berries, lightly crushed
- •3 whole Bay leaves and 1 tsp whole black peppercorns
- •1 large Yellow onion, peeled and halved
- •2 medium Carrots and 2 stalks celery, cut into chunks
- •8 cups Cold water (to fully submerge hocks)
Finishing, Garnishes & Chef’s Additions
- •1 lb Fermented German sauerkraut braised with bacon drippings and caraway seeds
- •Erbspüree Traditional yellow split pea purée seasoned with fried onions and marjoram
- •3 tbsp Sharp German hot mustard (Mittelscharfer Senf)
- •Boiled Potatoes Salzkartoffeln tossed with fresh parsley and melted butter
Step-by-Step Instructions
PREPARATION & METHOD
Rinse cured pork knuckles under cold running water to wash away excess surface brine. Place into a large stockpot with halved onion, carrots, celery, juniper berries, peppercorns, and bay leaves. Cover fully with cold water.
Bring water to a gentle boil, skimming away any gray foam that rises to the surface. Reduce heat to very low, cover with a lid slightly askew, and simmer gently at 190°F (88°C) for 2 to 2.5 hours until the meat separates effortlessly from the bone.
Simmer sauerkraut in a saucepan with a ladle of pork cooking broth and caraway seeds for 20 minutes. Simultaneously, cook yellow split peas until soft, puréeing with browned butter onions and marjoram into silky pease pudding.
Lift the tender Eisbein from the simmering broth with tongs. Plate onto a generous bed of warm caraway sauerkraut alongside yellow split pea purée, boiled buttered potatoes, and a dollop of spicy German mustard.
Beverage Pairing
Berliner Kindl Pilsner / Berliner Weisse mit Schuss
A crisp, hop-forward Berlin pilsner or a tart sour Berliner Weisse slices cleanly through the gelatinous pork ham hock.
Culinary Science Insight
Sub-Boiling Collagen Hydrolysis & Osmotic Curing
Pre-curing the ham hock in sodium nitrite preserves rosiness, while simmering strictly below 200°F (93°C) prevents muscle stringiness while completely melting dense collagen rind into soft gelatin.