Germany-The Home of Eisbein

         German pig feet is a prestigious dish all over the world, and also a traditional German delicacy, especially popular in Bavaria area. The Germans call it” Eisbein” which means “ice leg” in German. It was because the Germans used the bone of pig feet to serve as the ice skates to slide on the frozen lake.

Eisbein is usually made of the hind leg with thicker fat. After being pickled, Eisbein will be boiled or roasted. Then the Germans will relish it with Sauerkraut and beer.

Eisbein

Eisbein and Sauerkraut

There are many ways to do Eisbein, and the ways are usually various form South to North. Generally speaking, people summarize them as” roasted in the South and boiled in the North.”

The South─Bavaria area

1)  Smoked Eisbein

      Smoked Eisbein is to smock the boiled Eisbein with German traditional seasonings. It has the aroma of charcoal and looks shiny and slick. It tastes soft but chewy, especially the part of fat. However, it is time-consuming to cook the dish. Not only do you need to prepare more the 20 kinds of seasonings, but also need to smock it slowly and patiently. But after finishing smocking, you then cut it in flake, prepare a glass of black beer or dark malt and you will find all of the effort worthwhile as soon as the chewy Eisbein melt in your mouth!

Smoked Eisbein

Smoked Eisbein

2)  Roasted Eisbein

     Roasted Eisbein is more easily to make. It can be roasted by ovens or charcoal fire, and it is also the most common way in Taiwanese restaurants. Roasted Eisbein features the crisp but not dry skin and chewy plump meat. Sometimes, the meat will be enjoyed with mustard, horseradish, and pepper. Finally, of course, you can’t taste the most authentic way of roasted Eisbein without a glass of cool beer beside!

Roasted Eisbein

The North─ Berlin area

       It is hard to roast Eisbein in the North because of the weather. The locals boil food more often. During boiling Eisbein, they often add some sauerkraut and many kinds of spices, which is like “stew” in Chinese culture. The taste is different far from the roasted one definitely. It tastes softer and blander, and most important of all, it has reduced lots of fat! The typical boiled Eisbein must has garnishes beside like German sauerkraut, mashed potatoes and potato. When you enjoy the boiled Eisbein, the locals will recommend you to eat the meat with all the garnishes and German mustard sauce. After being boiled for long, the Eisbein becomes soft and not greasy. The aroma of meat and sauerkraut will be soon full of your mouth, which is considered to be the feast to one’s taste buds!

Boiled Eisbein

Boiled Eisbein and German sauerkraut