SA’s own Eisbein

Name: SA's own Eisbein
Yield: serving
Cuisine: Ingredients
Ingredients: 2 ham smoked; 2 tbsp chutney fruit; 2 tbsp Worcestershire sauce; 2 tbsp tomato sauce; 1 knorr Spare Rib marinade; 2 tbsp sugar; 100 ml fresh chillies 573; 150 ml water; 1 freshly ground black pepper

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By Food24 May 13 2010

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Ingredients (9)

2	ham — smoked
2 tbsp	chutney — fruit
2 tbsp	Worcestershire sauce
2 tbsp	tomato sauce
1	knorr — Spare Rib marinade
2 tbsp	sugar
100 ml	fresh chillies — 573
150 ml	water
1	freshly ground black pepper

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Method:

Preperation:Put smoked hock in a pressure cooker with some water,and boil until soft,but not so soft that it falls from the bone.
Score the rind,and put in marinade while still hot.

Marinade:Mix all remaining ingredients and wix very well.Do not add salt,as the marinade is salty enough.Leave in marinade for at least four hrs.

Grilling:Can be grilled over a mild fire,or in the oven.Be sure to baste well with the rest of the marinade,and be very carefull not to burn the marinade.It is ready if rind is nice and sticky.

Serve with chips or mash and gravy.