by Graham | Feb 23, 2017 | Pork | 113 comments
Crisp Eisbein
This is the easiest way to cook eisbein. It removes some of the fat, cooks it through and you have control over the crackling and the crackling is what it is all about after all 🙂 Ever since I had eisbein at a restaurant near the Randburg magistrates court, I have tried to get that same tenderness in the meat and the crisp crackling and think this eisbein recipe is pretty close.
Update 2017: I have been eating a lot of pork the last year or so, tried many ways of cooking it and even tried jamie Olivers way of cooking pork belly, but there is nothing to beat a good eisbein.
If you want to know how to cook eisbein, this is a tried and tested recipe that has been the winner every time. 🙂 enjoy it folks, until next time.
What you need
2 cured and smoked shanks of pork (woolworths has really good ones)
1 onion quartered
1 carrot roughly chopped
1 bay leaf Water
The process
Place the pork shanks into a large pot, add all the rest of the ingredients and put in enough water to cover the pork shanks. Bring it to the boil and then reduce heat and allow it to simmer for about 1 and a half hours.
The meat will be tender and the skins soft. Remove them from the pot and pat dry with a cloth, score the skin diagonally with a sharp knife and salt the skin well.
Place under a hot grill allowing the skin to crisp up. Keep an eye on them and turn to crisp the entire outside. Best served with boiled potatoes tossed in butter and parsley with sauerkraut and strong mustard. Also put some apple puree on the table… you are going to love it.
Related Posts:
- Crisp pork rasher slab
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Lourenson January 30, 2020 at 3:52 pm
Pete, the old greek from Pete’s place restaurant in Lammermoor used to make the best eisbeins imho. Large ones, and the whole of the skin was crackling, he deepfried them. Man, they were sooo good!!!! We used to go every Thursday evening, sometimes he ran out of eisbein.
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Grahamon January 31, 2020 at 8:30 am
Gotta love crackling 🙂 Did the restaurant move or is Pete’s place no longer in business?
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Jameson February 14, 2020 at 2:11 pm
Unfortunately Pete’s is long gone 🙁
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jeeveson September 19, 2018 at 1:28 pm
I got a smoked eishbein and the cooking instructions said “fry in a little oil 2 minutes per side”. I mean this sounds like absolute crap! It did say ‘cooked’. Well?
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Janon September 14, 2018 at 3:29 pm
Daar was ‘n Johan Roode saam my in PDskool
Regte kakmaker, dink nie hy kon kosmaak nie
Kinders wel
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Melodeeon August 12, 2018 at 11:45 am
Can it be cooked in a pressure cooker?
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Grahamon August 30, 2018 at 12:22 pm
Hi Melodee, No I wouldn’t recommend that, you want a nice crisp skin.
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bjornon October 13, 2018 at 1:38 pm
Im a little late to the party, but I cook it in a pressure cooker like a stew… I remove the skin and as much fat as possible, I only cook the meet in sherry for about 1,5 hours. after I remove all the liquid fat, and then add potatoes and stuff that cooks longer, then after for the last 10 minutes the mushrooms, baby marrow and so on. try it…you will LOVE it
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Stevan Vukasinovicon November 18, 2019 at 7:02 am
Cook in oven on 100 degree for 3 hours. Than increase the heat significantly and turn for crispy skin
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Daan Erasmuson October 17, 2018 at 2:45 pm
Yes. I do it 40 minutes. Then in the oven.
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Jovanaon March 17, 2021 at 10:16 am
The name of the resturant near randburg magistrates court please ???
or any reputable resturant in randburg and surrounding areas (Fourways;dainfern)
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Grahamon March 19, 2021 at 4:27 pm
It’s called Schwabinger
https://www.facebook.com/schwabingerstuben/Reply
Johan Roodeon July 21, 2018 at 6:53 pm
I deep fry the eisbein after removing from water.
Will grill it next time as per your recipe.
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Billon September 10, 2018 at 11:59 am
Yeah that’s the way I have seen it cooked in South Africa. Finished in a deep fat fryer
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M Klassenon May 24, 2018 at 10:04 pm
Can fresh eisbein be cooked in the same way. I’m not used to cooking pork but love eisbein
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Grahamon August 8, 2018 at 2:41 pm
Hi, yes they can, low and slow is always the answer with fresh Eisbein and then a high heat at the end to crisp up the skin.
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