Eisbein (German Pork Knuckle)

Ingredients

Pork knuckles

2 (about 2-3 pounds each)

Water

enough to cover the pork knuckles

Salt

2 tablespoons

Black pepper

1 teaspoon

Caraway seeds

1 tablespoon

Garlic powder

1 teaspoon

Onion

1 large, chopped

Bay leaves

2

Sauerkraut

4 cups

Mustard

for serving

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large pot, bring enough water to a boil to fully cover the pork knuckles.
3. Add the pork knuckles to the boiling water along with salt, black pepper, caraway seeds, garlic powder, chopped onion, and bay leaves.
4. Reduce the heat to low, cover the pot, and let the pork knuckles simmer for 2 hours, or until the meat is tender and easily pulls away from the bone.
5. Once tender, carefully remove the pork knuckles from the pot and place them on a baking sheet lined with parchment paper.
6. Bake the pork knuckles in the preheated oven for 30 minutes, or until the skin is golden brown and crispy.
7. While the pork is baking, heat the sauerkraut in a separate pot over medium heat until warmed through, stirring occasionally.
8. To serve, plate the crispy eisbein alongside a generous helping of sauerkraut and a dollop of mustard for dipping.