Ingredients for the Eisbein

• 1 – 2 West Peak Meats smoked eisbein
• 1 red onion, thickly chopped
• 1 clove garlic, chopped
• 2 sprigs rosemary
• 2 slices of blood orange and the zest
• 2 bay leafs
• 3 cups of boiled water (enough to cover the eisbein)
• [Keep 1 cup of cooking liquid aside for the glaze and store the rest in an airtight container for stock]

Glaze

• 1 cup of the eisbein cooking liquid
• Juice of 1/2 a blood orange (available at Woolworths)
• 90ml Tbsp. Asian Bbq sauce (Pick n Pay brand)
• 3 Tbsp. brown sugar

Method

Place the eisbein into a large pot; add the rest of the eisbein ingredients. Ensure there is enough water to cover the pork. Bring to a boil and reduce the heat and let it cook for about 2 hours. The meat must be tender and the skin soft.

Remove the eisbein from the pot and pat dry and salt the skin. Place the eisbein in a baking dish.

Add all the glaze ingredients into a mixing bowl and mix well. Pour the glaze over the eisbein.
Place the eisbein under a hot grill; keep glazing until the meat is crisp.

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