Deep-fried Eisbein with Wine Gravy and Polenta

This recipe combines the indulgence of deep frying with the sophistication of a wine gravy. Deep frying provides an unmatched crispiness to the Eisbein. For the best crackling, ensure the pork skin is thoroughly dried in the fridge overnight.

Cut: Pork Shank & Trotter

Portions: 4
30 Minutes
2.5 Hours

Ingredients

2 x 500-600g pork knuckles (Eisbein)
2 tbsp white vinegar
Herbed salt

Marinade Rub:

2 tsp pink salt
1 tsp black pepper 1 tsp chilli flakes
1 tsp thyme
1 tsp oregano
1 tsp fennel seeds

Bouillon Gravy:

1 cup red wine
1 cup chicken broth
1 carrot, unpeeled, sliced 2cm
1 onion, unpeeled, sliced into chunks 1/2 head garlic, crushed
4-star anise
2 bay leaves (fresh or dried)
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp cornstarch (to thicken)
Salt and pepper, to taste
1 L oil for frying
Soft polenta to serve
Pomegranate jewels to serve

Method

Dry out the Eisbein overnight in the fridge for optimal crackling.

Poke small holes all over the skin with a sharp knife or pin, avoiding piercing the flesh.

Brush 1 tbsp vinegar on the pork flesh (not skin).

Mix marinade rub ingredients and apply to the pork, then coat the skin with olive oil.

Preheat oven to 180°C. Place vegetables, herbs, and spices in a roasting pan, topped with the Eisbein.

Roast for 2 hours 10 minutes, rotating halfway. Turn off the oven afterwards.

Fry the Eisbein in a heavy-based pot for 5-8 minutes until crispy for the perfect crackling.

Mix wine, chicken stock, soy sauce, Worcestershire sauce, and cornstarch with the roasted vegetables for the gravy. Cook in the oven or saucepan to thicken.

Serve the crispy knuckle over polenta with wine gravy, garnished with fresh thyme and pomegranate jewels.