Sweet & Sticky Smoked Eisbein with Spiced Rice

1Preheat your oven to 180°C (350°F).

2Place the smoked eisbein (2) in a roasting pan and roast for about 1 hour to heat through and tenderize further, turning halfway through.

3While the eisbein roasts, rinse the basmati rice (1½ cups) under cold water until the water runs clear to remove excess starch.

4In a medium saucepan, melt the butter (1 tablespoon) over medium heat. Add the chopped onion (1 small) and sauté until translucent, about 3-4 minutes.

5Add the rinsed rice to the saucepan and stir to coat the grains with butter (1 tablespoon) and onion (1 small), cooking for 1-2 minutes.

6Add the water or chicken broth (3 cups), cinnamon stick (1 small), cardamom pods, cloves, bay leaf (1), and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and liquid absorbed.

7Remove the rice from heat and let it sit covered for 5 minutes. Remove the whole spices and bay leaf (1) before serving.

8In a small bowl, whisk together honey (4 tablespoons), soy sauce (3 tablespoons), minced garlic (2 cloves), grated ginger, rice vinegar (1 tablespoon), and chili flakes (½ teaspoon) if using.

9About 15 minutes before the eisbein is done roasting, brush the honey (4 tablespoons)-soy glaze generously over the meat.

10Return the eisbein to the oven and roast uncovered for the remaining 15 minutes, basting once more halfway through, until the glaze is sticky and caramelized.

11Once cooked, let the eisbein rest for 5 minutes before slicing or serving whole.

12Serve the sliced smoked eisbein (2) over a bed of the spiced rice, garnished with fresh cilantro leaves.