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Ingredients

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Method


Crunchy, crispy Eisbein bites – where the traditional German pork knuckle is reinvented with an exciting twist!

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Preparation

  1. Method

    1. Arrange the pork belly in a wide, deep cooking pot. Pour in the water. Make sure that the Eisbein is fully submerged in water. Let boil. 
    2. Once the water starts to boil, add the onion, peppercorns, Knorr Professional Chicken Stock Granules, garlic, bay leaves and Chinese five spice. Simmer for 60 min. 
    3. Remove the boiled Eisbein from the cooking pot and place on a tray. Let it cool to room temperature. For best results, let it sit on the fridge overnight in its stock. 
    4. Remove Eisbein and pat dry. Carefully debone the Eisbein and cut into thick strips or cubes. 
    5. Rub the skin with sea salt and deep fry for about 10 min on medium heat. Remove from the oil and refry it again for about 10 min until it gets extra crispy. 
    6. Remove and place on a tray lined with paper towel. Let the towel absorb the excess oil.
  2. Chef's Tip

    1. Serve with potato wedges, stir-fry veg or salad and sweet chili dip. Pork Belly can also be used.
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