Braaiied Pickled Eisbein/Pork Knuckles

Prep Time: 15min

Cooking Time: 3h50

Feeds How Many – 2 to 4 – However, half a pork knuckle on a plate is

Ingredients

2 x 800g Pork Knuckles – The Flying Pig
4 Carrots – cut
4 Bay leaves
3 dried Red chillies
4 Garlic cloves – whole but crushed
2 medium onions – cubed.
Salt & whole black Peppercorns
Olive Oil – Enough to brush whilst on the coals.

Water and Ingredients in Cast-Iron Pot

Sear all side for 20min in total

Fall of the bone crispy Eisbein

How To Do It

Get a large fire going together with a flat bottom cast iron pot. Make sure your cast-iron pot is seasoned correctly.

Once your fire is ready, place your pot on a braai tripod with enough coals to boil the water.

Place your 2 x 800g Pork Knuckles into the pot and fill with water/Beer, enough to cover the knuckles. Add all your ingredients, lid back on, and boil for 3.5hours. Ensure there is enough coals and monitor the meat every hour. If your meat is nearly falling off the bone, remove from heat.

Removed knuckles from the pot and rest for 20min. 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.

I served these crispy yet fall of the bone knuckles with potato dumplings covered in a locally made chakalaka sauce.

Ranger Tips:

Left over pork knuckle makes for an amazing jaffle. So don’t discard. Also, one can cook these knuckles in beer, just replace the water with beer/cider.