Celebrating the King of German wines this month, we just had to make Eisbein. Crispy, salty, and absolutely mouth-watering. This adaption of Billy Forssman’s recipe is served over creamy minted pea purée with a bright vibrant slaw drizzled with an apple cider and mustard vinaigrette.
Paired with a bottle of Illimis Riesling you can’t go wrong.
Serves 4
4 pickled pork knuckles (1 per person)
1 onion
3 carrots
2 bay leaves
2 stalks of celery chopped
For the Minted Pea Purée
3 cups of frozen peas
A small handful of fresh mint
1/2 a cup of cream
Salt and pepper
For the Rainbow Slaw
1 pack of fresh rainbow slaw mix
1/4 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
For the Eisbein
Place the onion, carrots, celery, and bay leaves into a large pot of boiling water.
Add the pork knuckles and simmer for 2 hours.
Remove the pork from the pot, drain and allow to cool.
Score the skin of the pork and rub it with olive oil and salt.
Place the pork knuckles on a roasting pan and place under a preheated oven grill. Make sure that your grill is on the highest setting.
Turn the pork knuckles frequently until the skin is nice and crispy. Keep a close eye on it, you don’t want it to burn.
For the Minted Pea Purée
Blanch the peas, drain them, and add them into a blender with the mint and cream.
Pulse until it forms a rough purée.
Season with Salt and Pepper.
For the Rainbow Slaw
Place the Rainbow Slaw mix into a bowl.
Mix the remaining ingredients together and drizzle over.
To serve, place a big dollop of the pea purée on the plate, place the crispy Eisbein on top and add some of the Rainbow Slaw. Serve with extra mustard and a generous glass of Riesling, and enjoy!