Homemade Eisbein

Experience the tradition of salt-curing with fresh pork knuckles, expertly seasoned over 24 – 48 hours, using a premium mix of classic and pink salt. This time-honoured method not only infuses the meat with a deep savoury character but also enhances its texture.

Homemade Eisbein


  • 2-4 pork knuckles, skin on
  • 2L lukewarm water
  • 50g coarse salt
  • 10g pink salt
  • 4 bay leaves
  • 100g whole peppercorns
  • 100g coriander seeds
  • 2 onions, halved
  • 2 whole garlic, peeled
  • 5 cloves


Add water and salt to a container and stir until all the salt is dissolved.

Add bay leaves, peppercorns, coriander seeds, onions, garlic and cloves to the liquid.

Gently add the pork knuckles and chill the container for 24 – 48 hours in the fridge. The longer you leave it, the saltier the pork will be.

Preheat oven to 180C.

Rinse and pat the pork dry.

Roast the pork for 2 hours.

Serve with mixed yellow rice, beetroot, coleslaw and sultana salad.