Ingredients with Measurements:
- 4 Eisbein (pork knuckles)
- 1 onion, chopped
- 4 slices of bacon, chopped
- 2 cups of water
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of paprika
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a skillet, cook the bacon until crispy. Remove from the skillet and set aside.
3. In the same skillet, sauté the onion until translucent. Remove from heat and set aside.
4. Season the Eisbein with salt, black pepper, and paprika.
5. In a baking dish, add the olive oil and place the seasoned Eisbein.
6. Add the cooked bacon and onion on top of the Eisbein.
7. Pour the water into the baking dish.
8. Cover the baking dish with aluminum foil.
9. Bake for 2 hours.
10. Remove the aluminum foil and bake for an additional 30 minutes or until the Eisbein is crispy.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours and 30 minutes
Temperature:
- Preheat the oven to 350°F (175°C).
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 580
- Fat: 32g
- Protein: 54g
- Carbohydrates: 10g
- Fiber: 1g
- Sugar: 3g
- Sodium: 1050mg
Substitutions for ingredients:
- You can use turkey bacon instead of regular bacon.
- You can use vegetable oil instead of olive oil.
Variations:
- You can add garlic to the onion and bacon mixture.
- You can add sliced potatoes to the baking dish.
Tips and tricks:
- Make sure to season the Eisbein well.
- Cover the baking dish with aluminum foil to keep the moisture in.
- Remove the aluminum foil for the last 30 minutes of baking to make the Eisbein crispy.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the leftover Eisbein in a baking dish and cover with aluminum foil.
- Bake for 20-25 minutes or until heated through.
Presentation ideas:
- Serve the Eisbein on a platter with the bacon and onion on top.
Garnishes:
- Garnish with chopped parsley.
Pairings:
- Serve with sauerkraut and mashed potatoes.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Green beans
Troubleshooting advice:
- If the Eisbein is not crispy enough, remove the aluminum foil for an additional 10-15 minutes.
Food safety advice:
- Make sure the internal temperature of the Eisbein reaches 145°F (63°C) before serving.
Food history:
- Eisbein is a traditional German dish that originated in Berlin.
Flavor profiles:
- Savory, salty, smoky
Serving suggestions:
- Serve hot with sauerkraut and mashed potatoes.
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Region: German