Pork knuckle (Eisbein) in a jar – hearty home cooking conveniently preserved
- Type
- Pâté & terrine
- Level
- Easy
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- Rate this recipe
In this post, I’ll show you how you can prepare your own pork knuckle (Eisbein) in a jar with just a few ingredients and minimal effort.
Pork knuckle is a traditional German dish made from the lower part of a pig’s leg. It’s usually slow-cooked, roasted, or simmered until the meat becomes tender and flavorful. In German, this dish is known as Eisbein (when boiled) or Schweinshaxe (when roasted).
Whether enjoyed on its own on fresh bread or rolls, finely chopped as rillette, or as a succulent meat component in savory dishes, this pork knuckle is a real treat and more versatile than you might think at first glance.
Do you love preserving meat? Then you’ll definitely like my recipes for canning pork or chicken in a jar — perfect for stocking up and always ready to hand.
Here you can find the complete pork knuckle in a jar recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Pork knuckle in a jar – What do you need to make it?
The perfect ingredients and a little patience are all you need to prepare this tasty treat in no time at all.
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| Pork knuckles with the rind | 1,000 g | 100 % |
| salt | 15.5 g | |
| Cure #1 | 2.5 g | |
| black pepper | 2.5 g | |
| caraway seeds | 1.5 g |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| brine | |
| salt | 16.5 g |
| black pepper | 2 g |
| caraway seeds | 2 g |
| Cure #1 | 1.5 g |
| water | 1 liter |
| bay leaf | 1 g |
The equipment to make pork knuckle in a jar
Jars
You need jars to preserve your pork knuckle. I mostly use the Weck company here.
Pork knuckle in a jar – Step-By-Step Instructions
Follow these simple steps to prepare your pork knuckle in a jar to perfection.
Remove the pork knuckles from the bone. Optionally, you can boil the bones to make broth and use this to prepare the brine. This is up to you.
Cut the pork knuckles into strips or cubes as desired.
Add the spices to the pork knuckles.
Mix the ingredients together. Make sure that all the spices are well distributed over the meat. Then leave to stand for 30 minutes. This allows the spices to soak into the meat.
Now prepare the brine. To do this, pour hot water over the spices.
Fill the jars with the pork knuckles. It is important to leave as little air as possible in the jars and not to fill them to the brim.
Pour the brine into the jars. The meat should be covered with the brine.
Seal the jars.
Cook your pork knuckle at 100 °C (212.0°F) for 2 hours.
Your pork knuckle in a jar is ready. Enjoy!😄
Frequently asked questions
What is the shelf life of the pork knuckle in a jar?
What is the shelf life of the pork knuckle in a jar?
Once opened, your pork knuckle will keep in the refrigerator for approx. 4–5 days. When preserved in jars, keep it in the fridge and use it within 2–3 weeks. As always, the rule is: look, smell, taste!
Do I have to fry the pork knuckle first?
Do I have to fry the pork knuckle first?
No, that’s not necessary. The pork knuckle is gently cooked during the preserving process and remains wonderfully juicy. This saves work and preserves the flavor.
What exactly is “pork knuckle in a jar”?
What exactly is “pork knuckle in a jar”?
It is cured, cooked pork knuckle meat that is filled into sterile jars while hot and preserved, then kept in the fridge and used within 2–3 weeks.
What kind of meat is an Eisbein?
What kind of meat is an Eisbein?
It is the lower part of the pig’s leg, and the ingredient list asks for it with the rind left on. That is a cut that wants gentle, slow cooking rather than fast, so the recipe cures it in a spiced brine and then cooks it in the sealed jar rather than browning it first.
What the jar does is the rest of it: the meat is packed in with as little air as possible, the brine is poured over until it covers the meat, and the sealed jars are cooked, which is what preserves the pork knuckle. Nothing needs frying first — the post’s own answer is that the meat cooks gently through the preserving and stays juicy.
Can I leave out or replace spices?
Can I leave out or replace spices?
Yes, the recipe is flexible. You can adjust the spices to suit your taste or simply use salt. However, be careful not to season too heavily, as the flavor intensifies during cooking.
