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To make crispy eisbein, first, brine the pork knuckles (eisbein) in a mixture of water, salt, and spices for at least 24 hours. After brining, boil the eisbein in a pot with aromatics like onion and bay leaves until tender, then let it cool. Preheat the oven to a high temperature, and roast the eisbein skin-side up until the skin is golden and crispy, basting occasionally with the rendered fat. For extra crunch, you can also broil it for a few minutes at the end.

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AnswerBot

4mo ago

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