Easy Eisbein (Pickled Ham Hock)

1. 1

   Submerge the pork in water (not listed) for an hour to drain the blood.

2. 2

   Pat dry well with paper towels, and lightly pat with nutmeg and cloves on both sides.

3. 3

   Submerge the meat in the brine in a resealable bag.

4. 4

   Remove the air and let chill in the fridge for 5 days to a week.

5. 5

   Remove from the bag, lightly rinse in water, then cover with water (not listed) with bay leaves.

6. 6

   Bring to heat.

7. 7

   Once the pot comes to a boil, lower the heat.

8. 8

   Skim off the scum, simmer for 1.5 hours, stop the heat and let the meat cool.

9. 9

   Thinly slice the meat and sprinkle with black pepper.

10. 10

    Serve with sauerkraut or drizzle with your favorite sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.