Eisbein
German-style pork knuckle, slow-cooked until tender.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Eisbein, meaning 'ice leg' in German, likely originated as a peasant dish. In colder months, preserving pork legs was crucial, and curing and slow-cooking were common methods. The name might derive from using ice during the curing process or, more prosaically, from the resemblance of the bone to a skate ('Eis' also meaning ice/skate). Historically, it was a cheap and readily available source of protein.
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Eisbein is deeply embedded in German culinary culture, particularly in Berlin and other regions of northern Germany. It represents hearty, traditional fare and is often associated with convivial gatherings and festive occasions.
Regional Variations
Eisbein is most strongly associated with Berlin, but variations exist across Germany. Preparation and accompaniments can differ, reflecting local preferences.
Comfort Food
Eisbein is considered a classic comfort food, particularly during colder months. Its rich flavor and hearty nature make it a satisfying and warming meal.
Restaurant Staple
Eisbein is a common dish found in traditional German restaurants and pubs, often served in generous portions.
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Eisbein boasts a savory and rich pork flavor, often complemented by salty and slightly sour notes from the curing process and accompaniments.
The primary flavor is the deeply savory and porky taste of the slow-cooked knuckle. The curing process imparts a salty and sometimes slightly tangy flavor. Common seasonings like juniper berries, bay leaves, peppercorns, and mustard seeds add aromatic complexity. The accompanying sauerkraut or pickled vegetables introduce sour and acidic notes that balance the richness of the meat. The overall taste profile is hearty, comforting, and robust.
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Curing Time
Allow ample time for curing the pork knuckle (if curing it yourself) to ensure proper flavor penetration and preservation.
Low and Slow Cooking
Slow cooking is crucial for tenderizing the tough connective tissues in the knuckle. Maintain a low and consistent temperature for optimal results.
Liquid Level
Ensure the knuckle is submerged in liquid during cooking to prevent drying out and promote even cooking. Top up with water or broth as needed.
Skin Crispness
For a crispy skin, increase the oven temperature for the last 15-20 minutes of cooking or broil briefly, keeping a close watch to prevent burning.
Serving Temperature
Serve hot, immediately after cooking, for the best flavor and texture. The fat will solidify as it cools.
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