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Berlin (Germany)
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Main course
Meat
Food Flavour DNA
Nutritional Values
800kcal
60gProtein
20gCarbs
60gFat
8gFibre
500 gServing
* Per serving · 500 g. May vary.
Berliner Eisbein
How to order / say it
Say it
Berliner Eisbein — [Bair-LEE-ner Eyes-bine]
Order
I'd like the Berliner Eisbein, please.
Locally
Ich hätte gern das Berliner Eisbein, bitte.
Say locally
Boiled and cured pork knuckle served with sauerkraut and peas.
Why try it?
This hearty dish showcases Berlin's love for robust, flavorful meals and its culinary connections to Eastern European traditions.
How it tastes
The tender, salty pork knuckle pairs perfectly with the tangy sauerkraut and creamy mashed peas, creating a rich, hearty meal.
Origin & History — first documented: 1850
Eisbein has been a traditional dish in Berlin since the 19th century, often served during festive occasions for its filling and warming qualities, reflecting Berlin's historical ties to rustic, peasant foods.
Recipe
Ingredients
- 🥩 600 g pork knuckle
- 🥕 200 g sauerkraut
- 🫘 100 g yellow peas
- 🧄 50 g onion
- 🧂 5 g mustard seeds
- 🌿 1 leaf bay leaf
Method
- 1 Boil the pork knuckle with spices and bay leaves until tender.
- 2 Simmer the sauerkraut separately with onions.
- 3 Cook mashed peas until creamy.
- 4 Serve the pork knuckle with sauerkraut and peas.
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