Pork & Potato Gnocci Potjie Soup
Pork & Potato Gnocchi Potjie Soup
17 October 2019
Split Pea & Smoked Eisbein Soup
Split Pea & Smoked Eisbein Soup
31 October 2019

Smoked Eisbein

As usual, the Eisbein didn’t make it from the PotjieKing to the table. It was devoured by the family way before then!


2 smoked eisbein
2 carrots – cut into chunks
1 onion – thickly sliced
2 bay leaves
6 whole cloves
10 whole black peppercorns
water – enough to cover the meat



Pack 15 briquettes onto the coal grid inside your PotjieKing. Put a couple of firelighters into the bottom section and get that going. Once the coals are ready, place your no 3 round bottom potjie pot onto the PotjieKing to heat up.

  • Place everything into the potjie pot and allow to boil until the meat is tender (approx 1 & 1/2 hours).
  • Once tender, remove the Eisbeins and allow to air dry – reserve the liquid – see my note below.
  • Place 12 – 13 briquettes into the potjieKing and let them light off the remainder of the coals.
  • Pat the Eisbeins dry with a clean dishcloth or paper towels.
  • Use a sharp knife to slice the skin on the Eisbeins in diagonal lines to form diamond shapes.
  • Rub with salt.
  • Once the briquettes are ready, oil the braai grid and place the grid onto the PotjieKing.
  • Place the Eisbein onto the braai grid and cover with the KingDome lid, with the vents open on top of the dome and the doors closed on the PotjieKing.
  • Turn the Eisbein every 5 minutes or so until the skin has crackled a bit.
  • As the skin is very moist from the boiling you arent likely to get perfect crackling but it’s still delicious.


Note: I’m going to use that liquid next week to make soup.


PotjieKing – Feeding Adventure Since 2008