The eisbein is already pickled (cured), so it can technically be roasted directly. However, pre-boiling is the traditional method and helps ensure tender meat before roasting.
For this recipe, we first boiled the pickled eisbein in vegetable broth with spices and bay leaves for about 45 minutes. This step helps soften the meat and enhances the flavour.
For Perfect Roasted Eisbein and Crispy Crackling:
Dry the eisbein thoroughly.
Pat the skin dry with a towel. For best results, place the boiled eisbein uncovered in the fridge for a few hours or overnight to air-dry. This helps create crisp crackling.
Score and season the skin – Score the skin diagonally with a sharp knife. Rub with spices and drizzle lightly with olive oil to encourage crisping.
Roast and crisp the crackling – Bake at 200 °C for about 20–25 minutes, then switch to grill (broil) for about 10–15 minutes until the skin puffs and becomes crispy.
Tip: Pickled (cured) eisbein is already salty, so be careful when adding additional salt to the skin.