4 smoked pork hocks (eisbein)
1 onion - peeled and halved
12 whole cloves
90 ml soft brown sugar
6 bay leaves
freshly grounded black pepper
60 ml Dijon mustard
60 ml honey
Put the pork hocks in a large pot.
Stud the halved onions with the cloves and add to the pot, with the brown sugar, bayleaves and black pepper.
Cover the hocks with water and bring to the boil. Reduce the heat and simmer for 90 to 120 minutes or until the meat is very soft.
Pre-heat the oven to 220°C.
Remove the pork from the pot and place onto a roasting tin.
Mix the mustard, honey and melted butter and brush over the pork.
Roast in the pre-heated oven until the skin is crisp.
Serve with baked or mashed potatoes and sauerkraut.
Recipe reprinted with permission of PinkPolkaDotFood.
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