“Eisbein is a German culinary dish of pickled ham hock, usually boiled. In parts of Germany it is known as Schweinshaxe, and it is usually grilled.” -Wikipedia
A recipe for eisbein, cooked, glazed and then roasted
- 4 smoked pork hocks
- 1 onion, peeled and halved
- 12 whole cloves
- 90ml soft brown sugar
- 6 bay leaves
- freshly grounded black pepper
- 60ml Dijon mustard
- 60ml honey
- 60ml melted butter
- Put the pork hocks in a large pot.
- Stud the halved onions with the cloves and add to the pot, with the brown sugar, bay leaves and black pepper.
- Cover the hocks with water and bring to the boil. Reduce the heat and simmer for 90 to 120 minutes or until the meat is very soft.
- Pre-heat the oven to 220⁰C.
- Remove the pork from the pot and place onto a roasting tin.
- Mix the mustard, honey and melted butter and brush over the pork.
- Roast in the pre-heated oven until the skin is crisp.
- Serve with baked or mashed potatoes and sauerkraut.
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