Recipe of the day: Homemade Eisbein | The Citizen

Written by wordpress January 24, 2025

2–4 pork knuckles, skin on

Brine

Add water and salt to a container and stir until all the salt is dissolved.
Add bay leaves, peppercorns, coriander seeds, onions, garlic and cloves to the liquid.
Gently add the pork knuckles and chill the container for 24 – 48 hours in the fridge. The longer you leave it, the saltier the pork will be.
Preheat oven to 180C.
Rinse and pat the pork dry.
Roast the pork for 2 hours.
Serve with mixed yellow rice, beetroot, coleslaw and sultana salad.

Here’s how you can easily prepare a hearty, flavourful Eisbein in the comfort of your own kitchen.

Today’s recipe is a classic homemade Eisbein — a tender, brined pork knuckle, slow-roasted to perfection.

You can pair it with yellow rice, beetroot, coleslaw, and sultana salad for a truly satisfying meal.

ALSO READ: Recipe of the day: Braaied snoek

Shanks

Brine

Add water and salt to a container and stir until all the salt is dissolved.
Add bay leaves, peppercorns, coriander seeds, onions, garlic and cloves to the liquid.
Gently add the pork knuckles and chill the container for 24 – 48 hours in the fridge. The longer you leave it, the saltier the pork will be.
Preheat oven to 180C.
Rinse and pat the pork dry.
Roast the pork for 2 hours.
Serve with mixed yellow rice, beetroot, coleslaw and sultana salad.

*This recipe was sourced from sapork.co.za with permission.

Shanks

Brine

Add water and salt to a container and stir until all the salt is dissolved.
Add bay leaves, peppercorns, coriander seeds, onions, garlic and cloves to the liquid.
Gently add the pork knuckles and chill the container for 24 – 48 hours in the fridge. The longer you leave it, the saltier the pork will be.
Preheat oven to 180C.
Rinse and pat the pork dry.
Roast the pork for 2 hours.
Serve with mixed yellow rice, beetroot, coleslaw and sultana salad.