Easiest Way to Make Delicious Easy Eisbein (Pickled Ham Hock)

Easy Eisbein (Pickled Ham Hock). How to Cure and Pickle Pork / Ham – Easy Home Made Pickled Pork. 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.

Use fresh or cured pork knuckles or hocks and season them with traditional pickling spices. The trick of cooking eisbein is to boil it in plenty of water, as you would cook ham or corned beef. 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. You can have Easy Eisbein (Pickled Ham Hock) using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Easy Eisbein (Pickled Ham Hock)

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

This softens the ham hock and introduces greater flavor though the skin and fat layer that are typically left on. Eisbein is quite easy to make and. Eisbein/icebine is a German dish that usually contains pickled ham hock that can be boiled slightly or cured. This word is derived from the bone that was used to make ice The necessary ingredients are available and the recipes are easy to follow.

Easy Eisbein (Pickled Ham Hock) instructions

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..

This is all you need to know about what is Eisbein. Eisbein with spicy Cabbage and Beetroot Chutney – My Easy Cooking. Eisbein, the traditional German delicatessen is delicious served on creamy, buttery mash and cabbage, beetroot and cranberry chutney. An Eisbein, is pickled pork hock, the hindquarter hock is more meaty. I t is considered to be one of the great traditional dishes in both Germany and also Baveria.

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