Saturday, 18 April 2009

Eisbein and Sauerkraut

Does anyone else remember the Richard Scarry story of Brave Pierre Bear? Brave Pierre Bear lives way up North, he fishes, he builds canoes, he snowshoes and he shoots moose. And after shooting a moose he makes moose pies, moose cakes and 13 jars of minced moose meat.

I have been feeling very much like Brave Pierre Bear every time I opened the fridge this week. It seemed that there were pork products everywhere I looked. I had a tray of pork skins in salt, waiting to be made into scratchings, a tub of pork belly in a cure for bacon, and another tub of pork hock being cured for eisbein.

Eisbein isn't one of my culinary traditions. I've had it a couple of times in South Africa and thought it was delicious, although far too big a portion! So I decided one hock between the two of us would be plenty. I sort of followed this recipe, using a dry rub of salt, pepper, garlic and juniper berries. Then I slowly roasted it for 2 hours, basting it with a dark ale as I went, until the meat was meltingly tender and the skin was dark and sticky.

I served it with sauerkraut cooked with apples and white wine, and some spatzli. Now, spatzli ARE part of my culinary heritage, and I fear Grossmami would turn in her grave at the sight of them. For one thing, I used a ricer, instead of cutting them from a board into the water the way she did. And I had the ricer too far away from the water, and my water wasn't deep enough, so they clumped together a bit. On the other hand, they were light and the flavour was very good.

The other downside, of course, is that I produced a dismally beige plate of food. Even using red apples and leaving the skin on would have helped! The tiniest sprig of parsley, perhaps? Good, rich comforting flavours, even if it looks unappealling.

9 comments:

The Cat's Mother said...

I have never heard of eisbein - but I do remember Pierre Bear.

Parsley is so important to lift the colour on the plate, but it sounds delicious for all its beigeness.

kat said...

I never heard of Eisbein either but the rest of that plate seems right out of my German background.

Natashya said...

Ha! Pork everywhere! So funny. I do remember those books, they were some of my favourites.

Foodycat said...

Mother - I knew you'd know brave Pierre Bear! The eisbein although Germanic seems to be very South African.

Kat - Glad you recognised it!

Natashya - apparently Pierre Bear has been left out of the later editions because of the guns.

Debinhawaii said...

I had forgotten about Pierre Bear! How funny! I echo the never having heard of Eisben before but it certainly looks hearty and good!

Heather said...

i've never read that story or head of eisbein. but they both sound wonderful!

Laura @ Hungry and Frozen said...

I haven't heard of Pierre Bear but I did love Richard Scarry as a child...all that pork sounds delicious. Sometimes beige food is the best :)

Foodycat said...

Deb - share the Pierre Bear love!

Heather - it's so cute!

Laura - I am not convinced about the beige food.

Sam said...

I've never heard of Eisbein but I really want to try it now!

Have you ever thought of making your own sausages? It sounds like you've done everythying else!

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