Pork Knuckle (Eisbein)
Pork Knuckle (Eisbein) on a "Weber" Rotisserie, Oven or Deep Fry.
Serves 1 to 2 People per Unit
1 x carrot cut into big chunks
1 x stick of celery cut into big chunks
1 x onion cut into big chunks
1 x tbs whole black peppercorns
1 x tsp salt
1 x whole clove (optional)
1 x bay leaf
Boil covered with water for 1.5 hrs in a pot with the above ingredients thrown in.
Remove, strain and let dry for at least 30 minutes.
Score the skin in 1-inch diamonds.
Then 3 options:
1) Braai (rotisserie) on high heat for 20 - 30 mins. It should have crackled up by then.
2) Oven, at 240 DegC for 10 - 20 mins, until crackled.
3) Deep fry for 10 - 15 mins in a deep fryer or big pot of oil, filled 1/3. Make sure the lid is on as it can pop and splatter.
Serve with mash, veg, sauerkraut, mustard and cranberry sauce (optional).