Crispy Eisbein with Minted Pea Purée and Rainbow Slaw

Crispy Eisbein with Minted Pea Purée and Rainbow Slaw

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

For the Eisbein

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!

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