Easy Eisbein (Pickled Ham Hock)

Name: Easy Eisbein (Pickled Ham Hock)
Yield: 3 servings
Cuisine: American
Ingredients: 500 grams Pork loin block; 1 pinch Black pepper; 800 ml Water; 2 tbsp Salt; 1 tbsp Sugar; 10 Black peppercorn; 2 Bay leaves; 1 Nutmeg (ground); 1 pinch Cloves (powdered)

cookpad.japan @cookpad_jp

I tried eisbein and liked it, and so wanted to make it at home.

Store the meat in the broth and chill in the fridge.
Use the broth as a base for soups. Recipe by Sabao

I tried eisbein and liked it, and so wanted to make it at home.

Store the meat in the broth and chill in the fridge.
Use the broth as a base for soups. Recipe by Sabao

cookpad.japan @cookpad_jp

I tried eisbein and liked it, and so wanted to make it at home.

Store the meat in the broth and chill in the fridge.
Use the broth as a base for soups. Recipe by Sabao

I tried eisbein and liked it, and so wanted to make it at home.

Store the meat in the broth and chill in the fridge.
Use the broth as a base for soups. Recipe by Sabao

Saved

Ingredients

3 servings

500 gramsPork loin block
1 pinchBlack pepper
Brine
800 mlWater
2 tbspSalt
1 tbspSugar
10Black peppercorn
2Bay leaves
1Nutmeg (ground)
1 pinchCloves (powdered)

Saved

Steps

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.