Food tips • health • recipes


Written by Christian Ebersol
3 Minute Read
Published on Feb 25, 2024

Popular in northern Germany this slow-cooked pork hock recipe with sauerkraut "Eisbein mit Sauerkraut" is perfect for a chilly winter day. 

Also known as “pork knuckles” this cut comes from the part of the shank above the foot and ankle of the pig. It requires a long cooking time to melt the connective tissue and make the meat sticky and tender, adding flavor. You’ll need two hocks for this recipe which should feed 4 people. 

Slow cooked together with sauerkraut, your patience with this dish will be rewarded with the most tender meat you can imagine, literally falling off the bone, the pork will be juicy and flavorful while the sauerkraut will no longer be overpowering yet still strong enough to cut through the richness of the pork. 


  1. Two 99 Counties' Pork Hocks
  2. 1 can sauerkraut (28 oz)  (preferably a German brand like this, but any will do!)
  3. 1 large onion
  4. 1 large apple about (7 oz)
  5. 1 tablespoon lard or olive oil (we recommend either 99 Counties Pork Lard or Beef Tallow as a healthier and more flavorful alternative to seed oils)
  6. 1 teaspoon granulated sugar
  7. 4 bay leaves
  8. 1 teaspoon caraway seeds
  9. 5 black peppercorns
  10. 3 cloves 
  11. 2 cups low sodium, beef or chicken stock 
  12. fine sea salt and ground black pepper
  13. Extra credit: Juniper Berries or Rosemary


  1. Place your pork hocks in the refrigerator overnight to thaw
  2. Chop the onions and the apple. Keep them separated.
  3. In a large heavy-bottomed pan heat your lard, tallow or oil. Cook the onions on medium-low heat for about 3 minutes. 
  4. Add the apple and continue cooking for 2 minutes.
  5. Sprinkle the sugar on top and let caramelize slightly for about 2 minutes.
  6. Add in the sauerkraut, some salt, and all the other spices. Make sure to mix well
  7. Transfer the kraut to the slow cooker. Pour the stock into the pot as well.
  8. Rub the pork hocks generously with salt and pepper. Nestle them on top of the sauerkraut.
  9. Cook on low for 7-9 hours, turning the hocks halfway through. Make sure you read the instructions for your slow cooker. Newer machines tend to be faster than the traditional ones, which still have a ceramic pot.

Serve with the sauerkraut and boiled potatoes and enjoy! You can also serve them with German bread or potato dumplings (Semmelknödel or Kartoffelknödel). This dish is also great as a leftover! 

Note: I found this recipe on a new recipe site I've really been enjoying called Where Is My Spoon - you can check out the original link here.


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