Easy Eisbein (Pickled Ham Hock)

• 500 grams Pork loin block
• 1 pinch Black pepper
• 800 ml Water
• 2 tbsp Salt
• 1 tbsp Sugar
• 10 Black peppercorn
• 2 Bay leaves
• 1 Nutmeg (ground)
• 1 pinch Cloves (powdered)

1. Submerge the pork in water (not listed) for an hour to drain the blood.
2. Pat dry well with paper towels, and lightly pat with nutmeg and cloves on both sides.
3. Submerge the meat in the brine in a resealable bag.
4. Remove the air and let chill in the fridge for 5 days to a week.
5. Remove from the bag, lightly rinse in water, then cover with water (not listed) with bay leaves.
6. Bring to heat.
7. Once the pot comes to a boil, lower the heat.
8. Skim off the scum, simmer for 1.5 hours, stop the heat and let the meat cool.
9. Thinly slice the meat and sprinkle with black pepper.
10. Serve with sauerkraut or drizzle with your favorite sauce.

black pepper, water, salt, sugar, black peppercorn, bay leaves, nutmeg

Taken from cookpad.com/us/recipes/146989-easy-eisbein-pickled-ham-hock (may not work)