RECIPE: Eisbein with a light spicy crust
Pickled pork knuckle, or eisbein, done just right, with the meat soft and tender and the skin all crackling and good, is the food of the beer gods
1 large pickled pork knuckle (eisbein)
2 large onions, quartered
5ml black peppercorns
3 juniper berries
2 bay leaves
5ml (1 tsp) coriander seeds
5ml (1 tsp) white pepper
5ml (1 tsp) salt
5ml (1 tsp) crushed garlic
15ml (1 tbsp) olive oil
- Place the eisbein in a large saucepan. Cover with water. Add onions, peppercorns, juniper berries and bay leaves. Bring to the boil, then reduce heat to low and simmer for 1-2 hours until tender. (The stock is a good base for a soup.)
- Preheat the oven to 220°C.
- Combine all the ingredients for the spice coating.
- Rub the mixture onto the eisbein and roast, uncovered, for 15-20 minutes, or until the skin is crispy.
- Serve with creamy potato mash, a large dollop of strong mustard and a mug of beer. Cheers!
• Recipe and photo from 'Karoo Food' by Gordon Wright (Penguin Random House SA, R300).