Ingredients:

• 90ml Worcester sauce
• 1l water combined with a block of chicken stock
• 2 garlic cloves, crushed
• 1 Tbsp. cinnamon
• 60ml white vinegar
• 3 Tbsp. brown sugar
• 3 Hot green finger chillies, chopped finely
• Salt and pepper

Ingredients for Gremolata:

• ¾ cup fresh parsley leaves
• Zest form one lemon and 1 Tbsp. lemon juice
• 2 garlic cloves, peeled and chopped

Method

Place the eisbein in the slow cooker. Combine all the ingredients and pour over the eisbein. Cook on low for 6 to 8 hours depending on the size of the eisbein.

Once done, place the eisbein in a prepared over proofed dish with a little bit of olive oil and add one cup of the liquid left over in the slow cooker. Spoon some of the liquid onto the eisbein every few minutes while grilling it for about 15 minute.

Serve with mash potato and pan-fried butter and garlic asparagus.

Assemble

Place one slice of bread on a plate, then layer the lettuce, tomatoes, pepperdews, bacon and cheese and place another piece of bread on top, then repeat the layers and end off with the final piece of bread.

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