SLOW COOKED EISBEIN WITH BUTTER HONEY AND MUSTARD MARINADE

Recipe and photo:  Lee Ann Ferrue

• For the Eisbein:
• 1 to 2 smoked or pickled pork knuckles (eisbein)
• 1 large onion, peeled and halved
• 2 carrots, chopped (optional)
• 2–3 bay leaves
• 10 whole black peppercorns
• 12 whole cloves (pushed into the onion halves)
• Water or chicken stock (enough to cover the knuckle)
• Honey Butter and Mustard Glaze:
• 50–60 ml honey
• 50–60 ml dijon mustard (or grainy mustard)
• 50–60 ml melted butter
• Simmer the eisbein:
• Place the eisbein in a large pot.
• Add the halved onion (studded with cloves), carrots, bay leaves, and black peppercorns.
• Cover with water (or a mix of water and stock).
• Bring to a boil, then reduce the heat, cover, and simmer for 2 to 3 hours until the meat is very tender and nearly pulling off the bone
• Dry and prep for crisping:
• Remove the eisbein from the pot and let it steam-dry thoroughly on a wire rack or cutting board. (Dry skin is the secret to a good crackling.)
• Preheat your oven to 220°C/
• Mix the Glaze:
• In a small bowl, whisk together equal parts honey, Dijon mustard, and melted butter until smooth
• Roast and Glaze:
• Place the dried eisbein in a roasting dish or on a rack.
• Brush a generous amount of the honey butter and mustard glaze all over the pork.
• Roast in the oven for 20 to 30 minutes, basting and brushing with more glaze once or twice during baking, until the skin is deep golden brown and crispy.
• Watch closely so the honey doesn’t burn.
• Rest for 5 to 10 minutes before carving