Pork & Potato Gnocchi Potjie Soup17/10/2019
Split Pea & Smoked Eisbein Soup31/10/2019
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