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Smoked Eisbein And Glaze
Irene MullerIrene Muller

Smoked Eisbein And Glaze

5 from 1 vote
With its savory, sweet, and smokey flavor, this Smoked Eisbein dish with a glaze is to die for!
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings: 2
Course: Main Course
Cuisine: Global
Ingredients Method

Ingredients
  

  • 3-4 shanks of pork, cured and smoked
  • 1 onion, quartered
  • 2 carrots, roughly chopped
  • 2 sprigs of fresh celery
  • 2 bay leafs
  • Water to cover the shanks of pork
Glazing
  • 500 ml of the eisbein cooking liquid
  • 30 ml tomato sauce
  • 3 tbsp brown sugar
  • 60 ml Turkish Fig Balsamic Reduction

Method
 

  1. Place the pork shanks into a large pot, add the rest of the ingredients, and put in enough water to fully cover the pork shanks.
  2. Bring it to a boil and then reduce heat and allow it to simmer for about 11⁄2 to 2 hours, the meat must be tender and the skin is soft.
  3. Remove them from the pot and pat dry with a cloth, score the skin diagonally with a sharp knife, and salt the skin well.
  4. Add the well-mixed glaze over the meat.
  5. Place under a hot grill allowing the skin to become crisp, keep an eye on them and turn the entire outside to crisp, keep on glazing until the meat is crisp.
To Serve
  1. Best served with potatoes, and apple sauce.