Serves: 2
Ingredients:
1 large pickled pork knuckle (eisbein)
2 large onions, quartered
5ml black peppercorns
3 juniper berries
2 bay leaves
Spice coating:
5ml (1 tsp) coriander seeds
5ml (1 tsp) white pepper
5ml (1 tsp) salt
5ml (1 tsp) crushed garlic
15ml (1 tbsp) olive oil
Method:
- 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).
