• All Share : 50955.89
    UP 0.87%
    Top40 - (Tradeable) : 45668.35
    UP 0.92%
    Financial 15 : 16173.68
    UP 0.52%
    Industrial 25 : 68146.98
    UP 1.04%
    Resource 10 : 32625.3
    UP 1.17%

  • ZAR/USD : 13.7316
    DOWN -1.39%
    ZAR/GBP : 20.8108
    DOWN -1.07%
    ZAR/EUR : 15.3947
    DOWN -0.04%
    ZAR/JPY : 0.114
    DOWN -1.47%
    ZAR/AUD : 9.6712
    DOWN -1.16%

  • Gold US$/oz : 1113.71
    Platinum US$/oz : 905.35
    Silver US$/oz : 14.54
    Palladium US$/oz : 676.5
    Brent Crude : 48.28

  • All data is delayed by 15 min. Data supplied by Profile Data
    Hover cursor over this ticker to pause.

Sun Oct 04 23:16:34 SAST 2015

Eisbein: Pork leg done the German way

Avocado Magazine | 25 April, 2012 01:21

How to make eisbein: Pork leg done the German way


  • 1 x 1kg eisbein
  • 60ml brown sugar
  • 3 onions, peeled and quartered
  • 5 peppercorns
  • 4 bay leaves
  • 4 potatoes, peeled and cubed


Wash the eisbein in cold running water. Place it in a large saucepan and half cover it with water.

Add the brown sugar, onions, peppercorns, ground black pepper and bay leaves. Bring to the boil, cover and reduce the temperature to a simmer for about 45 minutes.

Turn the eisbein over, add the potatoes to the pot and cover.

Let it simmer for a further 45 minutes - keep an eye on the potatoes so they do not overcook and remove them when they are tender. Check to see that the meat is soft and tender.

This is done by gently inserting a steak knife into the thick pad of meat at the base of the eisbein. Hold it there for a count of 30 seconds, remove and touch the flat part of the blade with your thumb. If it is hot to the touch, the meat is ready.

Transfer the eisbein to a roasting dish, along with the onions and potatoes, and grill for 30 minutes, or until crispy and golden brown.


TIME: Two hours


If you have an opinion you would like to share on this article, please send us an e-mail to the Times LIVE iLIVE team. In the mean time, click here to view the Times LIVE iLIVE section.
Sun Oct 04 23:16:34 SAST 2015 ::