Legendary Dishes | Gepökeltes Eisbein (cured pork knuckle)


In Germany cured pork hocks or knuckles are readily available. In Cologne they are cooked in an aromatic stock, then served with mashed potato and an apple-onion-sauerkraut sauce, sometimes with mustard.

We have added lean smoked pork belly to the sauce.

  • 3 litres water
  • 2 cured pork hocks / knuckles, approximately 1.1 kg each
  • 8 apples (3 quartered, 5 cored, peeled and diced)
  • 400 g onions, quartered + 400 g onions, diced small
  • 500 g sauerkraut, drained
  • 400 g lean smoked pork belly
  • 400 g streaky bacon, diced / speck + 30 g bacon fat
  • 100 g carrot
  • 100 g shallots
  • 5 g black peppercorns
  • 5 g caraway seeds
  • 12 + 3 juniper berries
  • 5 allspice grains
  • 8 sage leaves
  • 1 bay leaf
  • Dried lovage
  • Dried sage

In a large pot cook the hocks / knuckles with the apples, carrots, 400 g onions, shallots, smoked pork belly and berries, herbs except sage, seasonings and spices over a low heat for 3 hours.

Fry the bacon in a large saucepan over low heat.

Sauté 100 g onion in the bacon fat until translucent.

Add the sauerkraut to the pan, cover and sauté until warmed through.

Add the diced apples and the 3 juniper berries mashed, cover and cook until the apples have started to melt.

Chop the smoked pork belly into small pieces, add to the apple-sauerkraut mixture and heat through.

Deglaze with some of the hock / knuckle broth.

Serve the hock / knuckle meat with the apple-bacon-onion-sauerkraut mixture, mashed potatoes, mustard and some pieces of sage.