Recipe: Yummy Easy Eisbein (Pickled Ham Hock)

Easy Eisbein (Pickled Ham Hock). Eisbein (literally: "ice leg") is a German culinary dish of pickled ham hock, usually cured and slightly boiled. The word comes from the bone which was once used for blades of ice skates. In Southern parts of Germany, the common preparation is known as Schweinshaxe, and it is usually roasted.

Eisbein, the traditional German delicatessen is delicious served on creamy, buttery mash and cabbage, beetroot and cranberry chutney. Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Eisbein German Pickled Ham Hock Served. Tuhansia uusia ja laadukkaita kuvia joka päivä. You can cook Easy Eisbein (Pickled Ham Hock) using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Easy Eisbein (Pickled Ham Hock)

1. Prepare 500 grams of Pork loin block.
2. It's 1 pinch of Black pepper.
3. It's of Brine.
4. Prepare 800 ml of Water.
5. It's 2 tbsp of Salt.
6. Prepare 1 tbsp of Sugar.
7. You need 10 of Black peppercorn.
8. Prepare 2 of Bay leaves.
9. Prepare 1 of Nutmeg (ground).
10. It's 1 pinch of Cloves (powdered).

Eisbein is originally from Germany where it is made with pickled ham cock. To make good Eisbein, you first need to have your ingredients ready. One of the main ingredients is sauerkraut, also from a German origin. Eisbein is a classic German recipe that turns a tough cut of pork, the knuckles or hocks, into a tender, flavorful meal.

Easy Eisbein (Pickled Ham Hock) step by step

1. Submerge the pork in water (not listed) for an hour to drain the blood..
2. Pat dry well with paper towels, and lightly pat with nutmeg and cloves on both sides..
3. Submerge the meat in the brine in a resealable bag. Remove the air and let chill in the fridge for 5 days to a week..
4. Remove from the bag, lightly rinse in water, then cover with water (not listed) with bay leaves. Bring to heat..
5. Once the pot comes to a boil, lower the heat. Skim off the scum, simmer for 1.5 hours, stop the heat and let the meat cool..
6. Thinly slice the meat and sprinkle with black pepper. Serve with sauerkraut or drizzle with your favorite sauce..

Use fresh or cured pork knuckles or hocks and season them with traditional pickling spices. Photo "Pickled ham hock eisbein baked in oven with potatoes, with sauerkraut" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Pickled ham hock Jasmine Rice with stewed pork hock,Khao Kha Moo Palo. ham hock served Raw beef meat shin with bone in cooking pot with spices and bowl with pickled cabbage on dark kitchen tables background Grilled pork hock Eisbein pickled ham hock on a white plate Pork hock. Eisbein is a German dish prepared using a ham hock — often one that has been pickled or cured — typically served with mashed potatoes or sauerkraut. This softens the ham hock and introduces greater flavor though the skin and fat layer that are typically left on.