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Crisp eisbein |

Crisp Eisbein

Crisp Eisbein

This is the easiest way to cook eisbein. It removes some of the fat, cooks it through and you have control over the crackling and the crackling is what it is all about after all 🙂 Ever since I had eisbein at a restaurant near the Randburg magistrates court, I have tried to get that same tenderness in the meat and the crisp crackling and think this eisbein recipe is pretty close.

Update 2017: I have been eating a lot of pork the last year or so, tried many ways of cooking it and even tried jamie Olivers way of cooking pork belly, but there is nothing to beat a good eisbein.

If you want to know how to cook eisbein, this is a tried and tested recipe that has been the winner every time. 🙂 enjoy it folks, until next time.

What you need

2 cured and smoked shanks of pork (woolworths has really good ones)

1 onion quartered
1 carrot roughly chopped
1 bay leaf Water

The process

Place the pork shanks into a large pot, add all the rest of the ingredients and put in enough water to cover the pork shanks. Bring it to the boil and then reduce heat and allow it to simmer for about 1 and a half hours.

The meat will be tender and the skins soft. Remove them from the pot and pat dry with a cloth, score the skin diagonally with a sharp knife and salt the skin well.

Place under a hot grill allowing the skin to crisp up. Keep an eye on them and turn to crisp the entire outside. Best served with boiled potatoes tossed in butter and parsley with sauerkraut and strong mustard. Also put some apple puree on the table… you are going to love it.


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94 Responses to “Crisp eisbein”

  1. Chanel Lingenfelder says:

    Hi Graham, just want to let you know i did the Eisbein as you recommended and it was just fabulous! Thank you so much!!

  2. Chanel Lingenfelder says:

    Hi Graham, just want to let you know i did the Eisbein as you recommended and it was just fabulous! Thank you so much!!

  3. Chameleona says:

    If you cool the cooking liquor overnight and remove any fat and strain it, it is wonderful to use as a stock for pea soup the next day.
    In the highly unlikely event there is any meat left over it can also be added to the pea soup.

  4. Rose Rogers says:

    can I use this recipe with fresh pork hocks

  5. Lou Corbitt says:

    Hi Graham, tried your recipe and it was to die for,the skin crisped up and was so scrummy I also used garlic sauce and English mustard on each piece I ate oh boy what a treat.Thank you for the recipe.

  6. Henk says:

    After cook , dry it properly and then deepfry in oil to the best crackling ever

  7. Pierre says:

    Does it have to be cured and smoke?

  8. Danieta Pringle says:

    How long must it grill in the oven to make akin crispy as it has been smoked already

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