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Melanie's Smoked Pork Eisbein (Hock) with Buttered Cabbage

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My hubby is a freak when it’s comes to Eisbein and buys it every week. Whilst I don’t post it every week I was dying to try Gail Haiselsteiner’s recipe because my mouth’s been watering ever since she posted it. Glad I did. Gail’s Eisbein had a German theme (Go figure 😊) I opted for Chinese flavorings, but left her recipe fairly intact. It was delicious! 
1 fairly big Smoked Esbein
6 peppercorns (I used szechuen)
4 cloves
1 star anise (my addition)
2 bay leaves
1 red onion sliced
2 whole carrots
Add eisbein to a pot and add enough water to cover.
Add all the ingredients above and bring to a boil and then simmer on medium heat for 1 ½ hours.
Remove thick skin around the hock and score the skin then glaze (recipe below).
Keep some of the liquid stock to make a gravy with a slurry of bisto brown gravy and corn flour.
Adjust seasoning.
HONEY, ORANGE & MUSTARD GLAZE – in a saucepan add:
1 Knorr vegetable hot-pot stock
Juice and zest of 1 Orange
1 tbsp apple cider vinegar
1 tsp Dijon mustard (I used tblsp grainy)
3 tsp brown sugar
1 tsp honey
1 tblsp Hoisin sauce (my addition)
White pepper to taste
Pinch of ground cloves (I used ¼ tsp 5 spice powder)
Bring to boil and reduce by half.
Glaze pork hock then place on a baking tray and grill in oven for 15 to 20 minutes.
Recipe Credit : Gail Haiselsteiner
Half a cabbage shredded
4 tablespoons butter
1 small onion, very finely chopped
1 tsp chopped garlic
1 tsp mustard seeds
salt and freshly ground pepper
an extra knob of butter
pinch of asoephatida (hing)
I strained the water from the hock and returned it to the pot and boiled the cabbage in that water and added the butter and then removed with a slotted spoon once tender. I added the extra knob of butter to a pan, added the garlic, onion and mustard seeds, fried for a minute or so then added the cabbage, asoephatida and salt and pepper and fried lightly and tossed. Sliced the carrot boiled with the Eisbein and added on top of the cabbage
Prepared, tried and tested by: Melanie Kramar‎ 
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