Eisbein (Simmered Pork Knuckle with Pease Pudding)

Pork

• 2 large Pork knuckle, skin on
• 1 large Yellow onion
• 2 leaves Bay leaves
• 2 tsp Fine sea salt
• 1 tsp Black pepper

Pease pudding

• 300 g Split peas
• 300 g Celeriac
• 40 g Unsalted butter
• 4 tbsp Whole-grain mustard

1. Rinse the pork knuckles under cold water. Peel the onion and cut it into quarters.
2. Put the pork knuckles in a large pot and cover with cold water by a few centimetres. Add the onion, bay leaves, fine sea salt and black pepper, then bring to a gentle simmer.
3. Simmer very gently for 2 hours, skimming any foam in the first 20 minutes. The pork is ready when a knife slides in easily and the meat is starting to pull back from the bone.
4. About 45 minutes before the pork is ready, rinse the split peas. Peel the celeriac and cut it into small cubes.
5. Ladle 900 ml of the hot pork cooking liquid into a saucepan, then add the split peas and celeriac. Bring to a simmer and cook for 35 to 45 minutes, stirring often, until thick and very tender.
6. Turn off the heat and stir the unsalted butter into the pea pudding until glossy and creamy. Taste and adjust with a pinch more fine sea salt and black pepper if needed.
7. Lift the pork knuckles out and rest for 5 minutes, then slice or pull the meat away from the bone. Spoon the warm pease pudding onto plates, top with the pork, and serve the whole-grain mustard on the side.

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