Crisp eisbein recipe (2024)

FAQs

How to make eisbein on the fire? ›

Make a fire in your braai, and once you have a couple of coals, place them under your potjie. Add your olive oil to your potjie, let it heat up, then saute your onions and garlic for 5-7 minutes. Make a gap between you onions, place your eisbein in the pot, add your carrots, sage, bay leaves and cloves.

Eisbein (literally: 'ice leg') is a German culinary dish of corned ham hock, usually cured and slightly boiled. The German-language name has associations with the practice of using a pig's leg-bone for ice skating. In southern parts of Germany, the common preparation is known as Schweinshaxe, and it is usually roasted.

With a sharp knife, score the skin diagonally, grab your braai grid and ensure enough hot coals are available. Lightly brush the knuckles with olive oil and place onto the grill, direct heat, for 20min. Turning every 3/4min. Once again monitor your knuckles as you want to crisp up the skin but not burn it.

Season Eisbein to taste. In a casserole dish with lid, place eisbein and onions, add coke. Bake at 150°C for 3 hours or until tender.

In the German cuisine, "Eisbein" is a roasted ham hock (or "pork knuckle"). This way of preparation is especially popular in Bavaria, the southern part of Germany.

A ham bone and ham hock are two different parts of the pig. Ham bones typically come from the leg, while ham hocks come from the shank or bottom part of the leg, close to the ankle. Ham hocks are typically sold cured and smoked, so they provide more flavor than ham bones.

A ham hock, or pork knuckle, is the joint that attaches a pig's foot to its leg. While a hock is not technically an ankle, its anatomical location corresponds to that of a human ankle or lower calf region. Ham hocks are not to be confused with the pig's shank (shin) or trotter (foot).

Use a rolled shoulder/neck or belly with all the skin still in tack. I find using these mentioned cuts yield the best results.

Rotisserie-roast for at least 2 to 2½ hours (15 to 20 minutes a pound). Resist the urge to lift the lid and lose the heat inside for at least 1½ hours; 2 hours is better.

How long to cook a leg of pork on a spit? ›

Place the pork leg on the rotisserie over a medium, indirect heat. Place an aluminum drip pan under it with about 1 inch of water in it. Cook about 4 hours or until the internal temperature reaches 150 F (65 C). Baste the roast with the pan drippings 3 or 4 times during cooking.

When looking for the right pork cut to make eisbein, you're buying the part of the pig's leg that's neither the ham nor the ankle, but the cut in between, known in butchery as the knuckle.

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.

Cover with one piece of tin foil and place over smoldering coals for 1.5 - 2 hours. Keep constant heat and smoke on the dish by shoveling new smoldering coals underneath. After 1.5 hours, flip the pork inside the tin foil and let cook for another 1.5 - 2 hours.