by Graham | Feb 23, 2017 | Pork | 113 comments
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 π 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. π 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.
Related Posts:
- Crisp pork rasher slab
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Johan Viljoenon January 25, 2010 at 7:10 pm
Iβm going to try out your recipe will keep you posted , Thanx
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Grahamon January 25, 2010 at 7:36 pm
Good one Johan, you are going to love it. Cheers G
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steve south africaon December 31, 2009 at 12:30 pm
Grahamon January 4, 2010 at 1:19 pm
Hey Steve, you are welcome, glad you liked it. G
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Rudolphon December 15, 2009 at 11:45 am
i am going to season it with salt,pepper and chop spices. place some garlic and chop onions. sprincle some olive oil and place it in tin foil and place it in the oven to cook over night on a very low temp.
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Grahamon December 15, 2009 at 12:43 pm
Sounds marrvelous, however you will need to remove the foil to crisp up the skin. Let us know how it works out. G
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Rudolphon December 15, 2009 at 1:05 pm
i am going to open the tin foil in the morning so that it can get crisp! do you maybe have any extra idees for me?
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Grahamon December 16, 2009 at 7:55 am
Hi Rudolph, personally I prefer eisbein with fewer spices and like to liven it up with horseradish sauce and apple sauce but each to his own.. Try until you get the flavour that is right for you. Enjoy it G
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Peggyon December 13, 2009 at 8:02 pm
I just wanted to ask, would an oven work just as well? How high should i set it in order for it to cook well?
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Grahamon December 15, 2009 at 12:34 pm
Hi Peggy, you must boil it first for best results and then make the oven as hot as possible. If you are going to do it in the oven only, a low temp like 160 Celsius for about 3 hours should be good. Cheers G
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Margareton October 13, 2009 at 11:14 am
Hi This sounds great will cook it tonight but will have cabbage with it instead of sauekraut
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Grahamon October 13, 2009 at 1:48 pm
Enjoy it Margaret G
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Dee Gelbon October 3, 2009 at 4:52 pm
Will try this Eisbein recipe but will grill on the Weber after cooking. Hope it will be good. Cannot find a kettle braai recipe for smoked eisbein!
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Grahamon October 4, 2009 at 2:35 pm
Sounds great Dee, should crisp up nicely. Cheers for now G
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Aneliaon September 27, 2009 at 11:37 am
This was the quickest recipe find ever β thanks!!
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Grahamon September 28, 2009 at 10:42 am
Great Anelia, so glad you enjoyed. Cheers G
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Pat Woodon July 19, 2009 at 9:00 pm
Iβm so glad that I subscribed to receive your recipes. They are always devine!!!!!!!
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Grahamon July 20, 2009 at 6:16 am
Thanks Pat, so glad you are enjoying. have a great week.
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Andrewon June 13, 2009 at 8:20 pm
. . . and keep the water to make a pea soup.
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Grahamon June 15, 2009 at 10:31 am
Great idea Andrew, peas and smoky bacon style stock for pea soup⦠I love it, thanks.
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jannieon April 19, 2009 at 9:39 am
awesome thanks!
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Grahamon April 20, 2009 at 9:59 am
You are welcome, enjoy it.
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