dish guide

What is Eisbein? From German Pork Knuckle to South African Favourite

01 November 2026 · Phala's Kitchen

Eisbein (pork knuckle) plate at Phala's Eating House

Eisbein is a South African favourite with a German name. Crispy or tender, salty and rich, it is one of the most satisfying pork dishes you can order. Here's where eisbein comes from, how it's cooked and how South Africans made it their own.

What is eisbein?

Eisbein is pork knuckle, also called pork hock: the joint between the pig's leg and foot. It has a thick layer of skin and fat, plenty of tender meat and a bone running through the middle. In South Africa the knuckle is usually cured (lightly salted or pickled) before cooking, which gives it its pink colour and savoury, ham-like flavour.

Where the name comes from

Eisbein is German and literally means "ice leg". It is a classic Berlin dish, traditionally boiled and served with sauerkraut, mustard and potatoes. German settlers brought it to South Africa, and over time it became part of local food culture, served at pubs, butcheries and eating houses across the country.

How eisbein is cooked

Curing. The knuckle is cured in salt or brine, which seasons it all the way through.
Slow boiling. It is simmered gently for a few hours until the meat is tender and pulls easily from the bone.
Finishing. Some cooks serve it straight from the pot, soft and juicy. Others finish it on the grill or in a hot oven so the skin turns crisp and golden.

What does it taste like?

Eisbein is salty, porky and rich, a little like a very tender gammon. The meat is moist and pulls apart easily, while the skin gives you either a soft, gelatinous bite or a crispy crackling, depending on how it's finished.

The South African way: eisbein and pap

In Germany you'd get sauerkraut and potatoes. In South Africa, eisbein is just as likely to come with pap, gravy and chakalaka or mustard. The pap balances the saltiness of the meat perfectly. That's how we serve it at Phala's.