How to make that perfect Eisbein

An Eisbein, is pickled pork hock, the hind quarter hock is more meaty.I t is considered to be one of the great traditional dishes in both Germany and also Baveria.

It's popularity however extends throughout the world, wherever there are pork eaters.

Firstly wash the Eisbeins in cold running water.

Then place them in a large saucepan, so that they are half covered with water.

Add 4 tablespoons of brown sugar, 3 large onions, peeled and quartered, 1 teaspoon of ground black pepper, 4 bay leaves, allow 2 peeled whole large potatoes per person.

Bring the saucepan to a boil and then cover and reduce the temperature to an simmer for about 20 minutes. Keep checking that the water level does not drop down to far. Turn the Eisbeins over and then, cover and let simmer for a further 15 minutes, keep an eye on the potatoes so that they do not over cook, remove them if they are cooked.

Check to see that the meat is soft and tender. this is done by gently inserting a boning or steak knife into the thick pad of meat at the base of the Eisbein, hold it there for a count of thirty seconds, remove and touch the flat part of the blade with your thumb, if it is hot to touch, then the meal is ready.

Transfer the meat onions and potatoes from the saucepan, to the serving plates.

Serve hot with a side dish of Sauerkraut and good German Mustard.

Preheat your oven to 220 degrees celsius. while the Eisbein is simmering away.

Keep the pototoes and onions warm.

Once you have removed the Eisbeins from the saucepan place it on the rack of your roasting pan.

Place it in the centre of your oven and let it cook for between 10 to 20 minutes, you will hear a poppin sound eminating from the stove as the skin dries out and the pockets of air blister it. Remove when golden brown and very crispy.

Enjoy