Pork Shank - Eisbein
| Product ID | P116 |
| Size | about 800 gm |
| Price | 980 Yen/Pack |
| Approx. cost per unit | 980 yen |
The front shank on the bone, with the skin. Really meaty, high quality
Eisbein. Slow roast it, braise it, or pickle it.
One piece is enough for two if used as the main dish.
Frozen
↑ One of many ways to prepare: Schweinshaxe (aka Eisbein) German cuisine, is a roasted ham hock (or "pork knuckle"), this way of preparation is especially popular in Bavaria. The cooked Eisbein (aka Schweinshaxe) on the other hand is found in northern parts of Germany and here is how to prepare it:
1. Put about 3 tablespoons of The Meat Guy's Original Stake Spice in a bag with the shank. Shake it until it is completely covered with spice. then shake it a few more times, because shaking things is fun! (you should never shake babies)
The main ingredients in the steak spice are sea salt, coarse ground black pepper, and celery and mustard seeds. This will lightly cure the shank, tenderize it, and add flavor. After one night in the refrigerator (feel free to leave it to marinate in the rub for longer, up to four or five days is fine), it will look like this.
2. Next, put it in a pressure cooker, just covered with water, and cook for 20 minutes at full steam, then allow it to cool down on its own. If you don't have a pressure cooker you can simmer or braise it for about 2 hours. It's good to go just like this.
3. If you like the skin to be a bit more crunchy, at this point you can roast it or grill it for a few minutes (or hit it with a blow torch like I did).
4. Dig in! Pork shanks are not only tasty, they are full of collagen! If you have noticed, recently collagen is extremely popular and they even sell collagen pills that you can take which will ward of wrinkles. (In reality, ingesting collagen has zero effect on wrinkles, might work if you rubbed some pork shank on your face or wrinkly area though! Even if it doesn't work, rubbing pork shank on your face is an activity that is highly endorsed by The Meat Guy.)
---------------------------------
Labeling Information: (specifications and ingredients sometimes change so the product you receive may be slightly different)
Contents: +/-800g
Handling: Keep Frozen at –18 degrees C
Origin: Japan
---------------------------------
One piece is enough for two if used as the main dish.
Frozen
↑ One of many ways to prepare: Schweinshaxe (aka Eisbein) German cuisine, is a roasted ham hock (or "pork knuckle"), this way of preparation is especially popular in Bavaria. The cooked Eisbein (aka Schweinshaxe) on the other hand is found in northern parts of Germany and here is how to prepare it:
1. Put about 3 tablespoons of The Meat Guy's Original Stake Spice in a bag with the shank. Shake it until it is completely covered with spice. then shake it a few more times, because shaking things is fun! (you should never shake babies)
The main ingredients in the steak spice are sea salt, coarse ground black pepper, and celery and mustard seeds. This will lightly cure the shank, tenderize it, and add flavor. After one night in the refrigerator (feel free to leave it to marinate in the rub for longer, up to four or five days is fine), it will look like this.
2. Next, put it in a pressure cooker, just covered with water, and cook for 20 minutes at full steam, then allow it to cool down on its own. If you don't have a pressure cooker you can simmer or braise it for about 2 hours. It's good to go just like this.
3. If you like the skin to be a bit more crunchy, at this point you can roast it or grill it for a few minutes (or hit it with a blow torch like I did).
4. Dig in! Pork shanks are not only tasty, they are full of collagen! If you have noticed, recently collagen is extremely popular and they even sell collagen pills that you can take which will ward of wrinkles. (In reality, ingesting collagen has zero effect on wrinkles, might work if you rubbed some pork shank on your face or wrinkly area though! Even if it doesn't work, rubbing pork shank on your face is an activity that is highly endorsed by The Meat Guy.)
---------------------------------
Labeling Information: (specifications and ingredients sometimes change so the product you receive may be slightly different)
Contents: +/-800g
Handling: Keep Frozen at –18 degrees C
Origin: Japan
---------------------------------
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