Eisbein
Thank you, Michelle, for sending in this recipe.
Ingredients:
1kg Georgie’s Pickled Pork Hock (work on 600-700g per person)
6 bay leaves
6 tablespoons brown sugar
12 cloves
Splash of soya sauce
1 onion, halved
Ground pepper
Olive oil
Salt
Method:
1
Pierce onion halves with cloves. Place in a pot with bay leaves, sugar, soya sauce, ground pepper hock, and enough water to cover. Boil for 90-120 mins until flesh is soft.
2
Remove hock and pat dry. Apply olive oil and salt to the skin.
3
Air fry 200°C for 20 mins. Turn and air fry another 10-15 mins at 200°C.
4
Enjoy!
