Smoked Eisbein And Glaze
Try this tasteful smoked Eisbein served with a delectable fig balsamic reduction, boiled and grilled to perfection.
Carrot, Onion, Pork
shanks of pork, cured and smoked
carrots, roughly chopped
sprigs of fresh celery
Water to cover the shanks of pork
of the eisbein cooking liquid
Turkish Fig Balsamic Reduction
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.
Bring it to a boil and then reduce heat and allow it to simmer for about 1⁄2 to 2 hours, the meat must be tender and the skin soft.
Remove them from the pot and pat dry with a cloth, score the skin diagonally with a sharp knife, and salt the skin well.
Add the well-mixed glaze over the meat.
Place under a hot grill allowing the skin to crispen, keep an eye on them and turn to crispen the entire outside, keep on glazing until the meat is crisp.
Best served with potatoes, and apple sauce.
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Recipe by The London Economic, thelondoneconomic.com