Swakop Brauhaus eisbein

Swakop Brauhaus eisbein

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  • 6
  • Easy
  • Carb Conscious Dairy free
  • 10 minutes
  • 1¾ hours
  • Backsberg Pumphouse Shiraz 2009


  • 6 fresh pork knuckles
  • Sea salt, to taste
  • ½ cup cooking oil, plus extra for rubbing

Cooking Instructions

Preheat the oven to 200°C. Season the knuckles with salt and rub with oil, then arrange on a baking tray.

Roast for 1½ hours.

Heat the oil in a large saucepan until hot. Deep-fry the knuckles for 2 minutes, or until crisp and golden brown.


TASTE’s take:

The recipe for this traditional German favourite comes courtesy of Enjo Müller, owner of the Brauhaus in Swakopmund.

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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