Crisp eisbein recipe (2024)

FAQs

What cut of meat is eisbein? ›

Eisbein (literally: 'ice leg') is a German culinary dish of corned ham hock, usually cured and slightly boiled. The German-language name has associations with the practice of using a pig's leg-bone for ice skating. In southern parts of Germany, the common preparation is known as Schweinshaxe, and it is usually roasted.

Cook the mini eisbeins in their vacuum sealed bags in a pot of boiling water for 60 minutes, drain and remove the eisbeins from their bags. Place the eisbeins in an oven tray and coat with the glaze. Bake in the oven for 10 – 15 minutes until the glaze is sticky.

Smoked Pork Shank (Eisbein) is a pork cut of German origin, and refers to the shank section, which can be fresh, but is usually pickled and smoked.

in the air fryer for 15 minutes per side on 180 degrees. This will ensure the eisbein is fully cooked. Enjoy!

A ham bone and ham hock are two different parts of the pig. Ham bones typically come from the leg, while ham hocks come from the shank or bottom part of the leg, close to the ankle. Ham hocks are typically sold cured and smoked, so they provide more flavor than ham bones.

A ham hock, or pork knuckle, is the joint that attaches a pig's foot to its leg. While a hock is not technically an ankle, its anatomical location corresponds to that of a human ankle or lower calf region. Ham hocks are not to be confused with the pig's shank (shin) or trotter (foot).

Bavarian-style crispy-skinned pork hocks served with sauerkraut and mustard. That knife embedded ... so traditional! What is this? The northern one, called Eisbein, is a boiled pork hock, that's eaten with sauerkraut and puréed yellow peas.

Each mini Eisbein is carefully cured and smoked to achieve a deep, savoury taste and a tender texture. The compact size makes it a convenient option for smaller households or for those seeking to enjoy a classic dish without committing to a larger cut of meat.

Eisbein salted pig knuckles are a quintessential German recipe. Serve with sauerkraut and peas for the full experience.

In a casserole dish with lid, place eisbein and onions, add co*ke. Bake at 150°C for 3 hours or until tender. Turn on the hour. Grill until brown.

Can I use pork shank instead of ham hock? ›

From a culinary standpoint, ham hocks and ham shanks are essentially interchangeable with just two differences between the two. Ham hocks tend to be bonier and have less meat on them because they come from the area of the leg that is closest to the foot of the pig.

Return to the air fryer and cook for 8 additional minutes, until the internal temperature of the chicken reaches at least 165 degrees F when a meat thermometer is inserted at the thickest part without touching the bone (I remove mine around 190 degrees F and it is still very juicy.

STORAGE INSTRUCTIONS: UNCOOKED – KEEP REFRIGERATED BELOW 4˚C. Use within Best Before date. Consume within 2 days of opening. Suitable for home freezing on day of purchase, use within 3 months of freezing.

Pork knuckle: Just below the shank you'll find the pork knuckle. This joint is famously known for making Eisbein, which is typically boiled until tender then grilled until the skin is wonderfully golden and crisp.

Eisbein is the name of the joint in north German, and at the same time the name of a dish of roasted ham hock, called Schweinshaxe in Bavaria, Stelze in Austria and Wädli in Switzerland. The dish is very popular in Poland, using this cut.

(And porky. But that's a given, right?) Okay, but what is a ham hock? Cut from the bottom half of the pork leg, it's a chunky, 4-inch section of bone surrounded by collagen, connective tissue, and some meat, all encased in a thick band of fat and skin.

Pork Leg is also known as the ham section. Ham is from the top of the pork leg (the bottom is the shank, which can sometimes be a hock, see below). Because the leg muscle is a well-exercised part of the hog, ham is surprisingly low in fat.