Crispy Eisbein + Craft Beer = Perfection!

Pork

INGREDIENTS: (Serves 2-4)

2 pork knuckles (Eisbein), rinsed and patted dry
1 large onion, quartered
3 bay leaves
1 tbsp whole black peppercorns
2 tbsp coarse salt
1 tbsp white vinegar
Water (enough to cover the knuckles)

For the Crispy Glaze:

2 tbsp honey 🍯
2 tbsp Dijon mustard
1 tbsp soy sauce
1 tsp smoked paprika (optional, for extra depth)

STEP 1

Slow Cook the Eisbein (For Tenderness)

Place the pork knuckles in a large pot. Add onion, bay leaves, peppercorns, salt, vinegar, and enough water to cover.
Bring to a gentle boil, then reduce to a simmer. Cook for 2.5 to 3 hours until the meat is tender but not falling apart.
Remove the Eisbein and let it dry completely (important for crispy skin).

STEP 2

Prepare the Glaze

In a bowl, mix honey, Dijon mustard, soy sauce, and smoked paprika.

STEP 3

Roast for Crispy Skin

Preheat the oven to 220°C (430°F).
Place the Eisbein on a rack in a roasting pan.
Brush generously with the glaze and roast for 30-40 minutes, basting with more glaze halfway through.
Grill or broil for the last 3-5 minutes to get that golden, crackling skin.

STEP 4

Serve & Enjoy

Let the Eisbein rest for 5-10 minutes.
Serve with sauerkraut, mashed potatoes, German mustard, or roasted vegetables.

💡 Pro Tip:

Want extra crackling?
After boiling, let the Eisbein air-dry in the fridge for a few hours or overnight before roasting. This helps the skin crisp up beautifully.

Printable Recipe Cards

💡 Pro Tip:

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