top of page


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).

550 views0 comments

Recent Posts

See All


bottom of page