SMOKED EISBEIN
- 1.3 kg smoked pork shank (work on 600 – 700 g per person)
- 4 bay leaves
- 6 tablespoons brown sugar
- 6 cloves
- splash of soya sauce
- 1 onion, halved
- ground pepper
- olive oil
- salt
Pierce onion halves with cloves. Place in a pot with bay leaves, sugar, soya sauce, ground pepper, pork and enough water to cover the shank.
Boil for 90 – 120 minutes on low heat, until meat is tender.
Let the shank cool in the pot with water, remove and pat dry. Score the rind. Apply olive oil and salt to the skin.
Air fry 200°C for 20 minutes. Turn and air fry another 10 – 15 minutes at 200°C. Otherwise place on a wire rack over a tray to catch the dripping, grill in the oven until desired crispiness is reached. (I made mine in the oven, turn quite often)
Enjoy!
TIP:
When you make an Eisbein: to take the effort out of scoring or cutting that tough rind, first boil it, then cut it before frying/grilling to make it crisp.
Photo and recipe: Elize de Kock