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Pork Knuckle (Eisbein)



Pork Knuckle (Eisbein) on a "Weber" Rotisserie, Oven or Deep Fry.


Serves 1 to 2 People per Unit


INGREDIENTS:


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


METHOD:


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).

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