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Salted Pork, Eisbein, or Pork Hocks

4 servings

Ingredients

• 1 kg neck or rib
• 1.38 kg eisbein or pork hocks
• water (a little)

Instructions

1. For 4 people, allow 1 kg of neck or rib, or 1¼ to 1½ kg of eisbein or pork hocks.
2. It is more advantageous to buy meat that is not too heavily cured, otherwise you will have to soak it in water, which will diminish its flavor.
3. Always start salted pork in cold water and slowly cook it until tender with plenty of water.
4. A portion of the broth can be used for cooking sauerkraut, pea purée, or horseradish sauce.
5. Serve the salted pork either with peas and sauerkraut or with potato dumplings and horseradish sauce.

Modernized from a treasured 19th-century German cookbook.