Recipe of the day: Homemade Eisbein

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.

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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

1. Add water and salt to a container and stir until all the salt is dissolved.
2. Add bay leaves, peppercorns, coriander seeds, onions, garlic and cloves to the liquid.
3. 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.
4. Preheat oven to 180C.
5. Rinse and pat the pork dry.
6. Roast the pork for 2 hours.
7. Serve with mixed yellow rice, beetroot, coleslaw and sultana salad.

*This recipe was sourced from sapork.co.za with permission.

Homemade Eisbein

• Author: sapork.co.za

Ingredients

Scale 1x2x3x

Shanks

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• • 2–4 pork knuckles, skin on

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Brine

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• • 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

Instructions

1. Add water and salt to a container and stir until all the salt is dissolved.
2. Add bay leaves, peppercorns, coriander seeds, onions, garlic and cloves to the liquid.
3. 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.
4. Preheat oven to 180C.
5. Rinse and pat the pork dry.
6. Roast the pork for 2 hours.
7. Serve with mixed yellow rice, beetroot, coleslaw and sultana salad.

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