Today’s recipe is a classic homemade Eisbein — a tender, brined pork knuckle, slow-roasted to perfection.
You can pair it with yellow rice, beetroot, coleslaw, and sultana salad for a truly satisfying meal.
ALSO READ: Recipe of the day: Braaied snoek
Homemade Eisbein
Ingredients
Shanks
- 2-4 pork knuckles, skin on
Brine
- 2L lukewarm water
- 50g coarse salt
- 10g pink salt
- 4 bay leaves
- 100g whole peppercorns
- 100g coriander seeds
- 2 onions, halved
- 2 whole garlic, peeled
- 5 cloves
Method
- Add water and salt to a container and stir until all the salt is dissolved.
- Add bay leaves, peppercorns, coriander seeds, onions, garlic and cloves to the liquid.
- Gently add the pork knuckles and chill the container for 24 – 48 hours in the fridge. The longer you leave it, the saltier the pork will be.
- Preheat oven to 180C.
- Rinse and pat the pork dry.
- Roast the pork for 2 hours.
- Serve with mixed yellow rice, beetroot, coleslaw and sultana salad.
*This recipe was sourced from sapork.co.za with permission.
Print
Homemade Eisbein
- Author: sapork.co.za
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: South African
Shanks
-
- 2–4 pork knuckles, skin on
Brine
- Add water and salt to a container and stir until all the salt is dissolved.
- Add bay leaves, peppercorns, coriander seeds, onions, garlic and cloves to the liquid.
- Gently add the pork knuckles and chill the container for 24 – 48 hours in the fridge. The longer you leave it, the saltier the pork will be.
- Preheat oven to 180C.
- Rinse and pat the pork dry.
- Roast the pork for 2 hours.
- Serve with mixed yellow rice, beetroot, coleslaw and sultana salad
NOW READ: Recipe of the day: Hummus soup
