Crispy deep-fried Eisbein with Wine Gravy & Polenta

Ingredients

• INGREDIENTS
• • 2 x 500-600g pork knuckles (Eisbein)
• • 2 tablespoons white vinegar
• • herbed salt
• Marinade Rub:
• • 2 teaspoons pink salt
• • 1 teaspoon black pepper
• • 1 teaspoon chilli flakes
• • 1 teaspoon thyme
• • 1 teaspoon oregano
• • 1 teaspoon fennel seeds
• Bouillon Gravy:
• • 1 cup red wine
• • 1 cup chicken broth
• • 1 carrot, unpeeled, sliced 2cm
• • 1 onion, unpeeled, sliced into chunks
• • ½ head garlic, crushed
• • 4 star anise
• • 2 bay leaves (fresh or dried)
• • 1 tablespoon soy sauce
• • 1 tablespoon Worcestershire sauce
• • 1 tablespoon corn starch (to thicken)
• • salt and pepper, to taste
• • 1L oil for frying
• • soft polenta to serve
• • pomegranate jewels to serve