PORK EISBEIN IN THE SLOW COOKER
- 2 pork eisbeins
- 2 carrots
- 2 celery stalks
- 2 onions
- 8 baby potatoes
- 10 ml mixed peppercorns
- salt and pepper
- 1 bottle Apple Cider (I used Savanna one of my favourite South African drinks)
- 60 ml Dijon mustard
- 60 ml honey
- 60 ml butter
The key to this recipe is slow and low. Simply put, give it time and don’t give it too much heat. Cut the vegetables and place in slow cooker. Score the skin of the shank with a sharp knife then put the shanks on top of veggies. Season with a little salt and pepper and add the cider.
Cook on low for 7 to 8 hours. I usually switch the slow cooker off and leave meat in for another hour. Remove from the slow cooker and place on roasting tray in pre heated 180ºC oven. Mix mustard, honey and melted butter and spread over meat.
Cook for a further 20 – 30 min in oven. This will really crisp up the skin. When crispy, remove and serve with sauerkraut, cauliflower mash, mustard, potatoes and other veggies from slowcooker.
Recipe and photo: Louise Venter
Yummy
The result was eventually good, but this is a very poorly written recipe. Do the potatoes go in the slow cooker, or are they just for making mash separately afterwards? How much Apple Cider? How big is a bottle? 300ml? 500ml? 1l? Where do the pepper corns go? In with the veg? Grind them up for seasoning? What do you do with the onions? Chop? Chunks? Slice? I think the author assumes that readers know what she is thinking.
Hi Dave, according to the recipe you place ALL the veggies in the slow cooker, incl the potatoes, then you place the meat on top of the veggies. The recipe also stated tht she used Savannah , which according to me , there is only one size of 330ml. The whole peppercorns go in with the veggies and the onions you can cut to taste, even whole small onoins will be lovely.
Because you serve the veggies with the eisbein, I would do it quite chunky, but it is personal choice.
Hope that helps a little.