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Unsmoked and crispy skin

about Eisbein

What you want to get is an unsmoked pork Hock, or pork shank with the bone in. You may have to order it from the butcher special or you can order them from the German Deli they should weigh close to 3 lbs each!

Next you brine them overnight in a brine of 1 qt. water to 2 tblsp Salt. Some people as opposed to brining it they will rub it with salt, pepper, garlic and caraway seed. and let it sit overnight.

Slow roast the Pork Hock slow at 300 to 325 degrees on a bed of sliced onions for 2 to 3 hours until 160 degrees. Baste with a good amber or dark beer (not guiness) every 30 minutes.

Turn the oven up to 400 degrees for 15 minutes to crisp the skin.

Serve with Sauerkraut and boiled potatoes or dumplings.


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About Eisbein

Eisbein, meaning ice leg, is the German name for a culinary dish involving the lower part of hams hocks. It is also known as Hachse, Hechse, Haxe, Hämsche or Stelze. In Swiss German, it is known as Gnagi. The name comes from the one time use of this part to make ice skates.


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Last updated February 22, 2006