Ingredients:
2 x pickled West Peak Meats Eisbein
2 Tbsp. brown vinegar
Avocado chilli flavoured oil or olive oil
3 gloves of garlic, cut into slivers
For the Eisbein Rub:
1tsp. whole mace
1tsp. whole coriander seeds
1tsp. fennel seeds
1tsp.seaweed salt
1tsp. black pepper
1tsp. ground cumin
1 tsp. Spanish smoked paprika
Beer gravy:
500ml castle double malt lager
2 cups beef stock
1 head of garlic halved
1 tbsp fresh ginger grated
2 bay leaves
Whole cloves 1/2 tsp
Additional:
2 tbsps. Flour
Water as needed
1 tsp brown sugar
Salt to taste
Method:
Preparation (The day before)
Use a small, sharp knife to pierce small holes in the skin of the eisbein.
Rub the flesh with vinegar and stud with the garlic. Pound the rub ingredients in a mortar and pestle. Rub the skin with oil and the seasoning mix all over the pork.
(Tip: use skewers to stretch the skin to ivoid creases. Leave the eisbein uncovered in the fridge overnight.
Cooking (on Sunday):
Preheat the oven to 180°C. Place all the beer gravy ingredients (excluding the additional ingredients)in a roasting pan. Place a rack over the pan and set the eisbein upright on the rack and roast for about 2 hours.
Remove the eisbein from the oven and place on a tray only. Increase the oven to 230°C. and set to grill. Brush the skin with vinegar and return to the oven for 30 minutes, rotating the tray halfway and brushing with vinegar. Let the Eisbein rest for 15 minutes.
Gravy:
Strain the roasting pan juices into a sauce pan. Add flour to thicken, along with sugar and salt to taste. Add water if the gravy is too thick.
Serve with a fresh side like Asian coleslaw or a salad with pesto, quinoa, feta, sundried tomato and cherry tomatoes.