Berliner eisbein (Pork knuckle with split peas and sauerkraut)
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This recipe needs advance preparation!
| Berliner eisbein (Pork knuckle with split peas and sauerkraut) | |
|---|---|
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| Servings: | Serves 4 |
| Ready in: | 27 hours 20 minutes |
| Prep. time: | 24 hours 20 minutes |
| Cook time: | 3 hours |
| Difficulty: | 
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Pork knuckles with pease pudding and sauerkraut, a Berlin speciality.
Ingredients
For the pork:
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
For the sauerkraut:
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 50 g dripping
- 1 onion, chopped
- 800 g sauerkraut
- A few caraway seeds and juniper berries
- 1 bay leaf
- Salt and pepper
For the pease pudding:
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 450 g split yellow peas, soaked overnight
- 2 cloves garlic, crushed
- Piece of lemon peel
- 110 g smoked bacon, finely chopped
- 2 onions, chopped
- 30 g dripping
Method
Pork:
- Wash the pork and simmer in water with the spices, onion and bay leaf. This will probably take 2 to 3 hours to cook.
- Heat the dripping and brown the onion. Add the remaining sauerkraut ingredients and some of the stock from the pork.
- Cook gently over a low heat for about 30 to 45 minutes.
- Bring peas, one of the onions, lemon peel and the garlic to the boil in a pan to which sufficient water has been added.
- Simmer, covered for about 2 hours.
- Strain through a sieve.
- Fry the bacon and remaining onion in the dripping, and add to the pease pudding.
Serving suggestions
Serve with boiled potatoes.
Chef's notes
[Category:Boiled or simmered]]