Berlin boiled pork knuckle with sauerkraut

During the week in Berlin, there was no time to try all the specialities of the City.

Berlin Eisbein or pork knuckle is served in old school Family Restaurants. We had no time to look for one.

But there is no problem just to try it at home. I bought a hind leg at my favourite butcher shop in the morning. The preparation itself is not such a hassle, it just takes a bit of time to cook.

Traditional the huge piece of pork is served with Sauerkraut and some Peas, mashed or otherwise.

recipe for 2:
1 pork knuckle About 1,4-1,5 kg
1 onion unpeeled
1 spring onion
4 cloves of garlic
2 bay leaves
Fresh lovage, rosemary, parsley, tarragon
1 tsp yellow mustard seeds
1 tsp caraway seeds
4 juniper berries
1 tsp black pepper
2 tsp salt

Bring the ingredients to a boil in a huge pot and then reduce the heat and cook for 2 Hours.
Take off the skin and most of the fat.
Serve with peas and sauerkraut and mustard.

Keep the broth and use it to make a pea soup with it and some leftover pork meat.