Eisbein

Eisbein is cured pork knuckle, a dish with German roots that South Africans have made their own. We cook ours low and slow until the meat is moist and pulls easily from the bone, then serve it the South African way: with smooth pap and gravy.

• What's on the plate: a whole pork knuckle with pap
• Texture: tender, juicy meat with a layer of skin
• Flavour: salty, rich and ham-like
• Best for: big appetites; it's a generous, filling cut

Curious about the history of this dish? Read what is eisbein?

Prepared daily at Phala's Eating House, 6233 Block S, Mabopane. Delivered hot around Mabopane and Soshanguve.