Looking for help on cooking perfect eisbein / schweinshaxe. I am trying to replicate the way I've had it in Munich and also here in Sydney, which has been the roasted version with crispy skin and tender, juicy, falling-off-the-bone meat. I understand this this is Bavarian schweinshaxe as opposed to the boiled version eisbein, is that correct??
Anyway for my first attempt I bought a forequarter hock, scored it and rubbed with salt, and roasted uncovered for a couple of hours on a bed of onion with some beer in the pan to baste it with. The result was somehwat dry, pretty tough meat with not much flavour.
After a bit more research I'm having another crack.I'm going to brine it this time for 24 - 48 hours. I've also read some recipes that recommend boiling as per eisbein, but then roasting it after to crisp up to make the crackling.
Anyone got tips or experience cooking great schweinshaxe??? Also, I bought a rearquarter hock this time (more meat, hopefully juicier) -- any thoughts on which end of the pig is better?
Thanks in advance