Deep-fried Eisbein with Wine Gravy and Polenta • SA Pork

Name: Deep-fried Eisbein with Wine Gravy and Polenta • SA Pork
Ingredients: 2 x 500-600g pork knuckles (Eisbein); 2 tbsp white vinegar; Herbed salt; 2 tsp pink salt; 1 tsp black pepper 1 tsp chilli flakes; 1 tsp thyme; 1 tsp oregano; 1 tsp fennel seeds; 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; pepper; 1 L oil for frying; Soft polenta to serve; Pomegranate jewels to serve

sapork.co.za

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...

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