Slow-cooked eisbein pumpkin pancakes

Slow-cooked, inexpensive cuts of meat and veg are tastier than you could believe! Prepare these eisbein pumpkin pancakes for each day of the week.

SERVES 6 // COOKING TIME 4 hours 20 min

INGREDIENTS
For the eisbein
1 onion, quartered
410 g tin chopped tomatoes 2 carrots, chopped
2 garlic cloves
800 g eisbein
2 cups beef stock
For the pumpkin pancakes
2 cups flour
1 cup pumpkin puree
1 egg
2 cups milk
1½ cups water
1 tbsp vegetable oil
1 tsp turmeric
1 tsp salt
For the salsa
150 g pineapple, chopped
150 g cucumber, chopped
2 tbsp parsley, chopped

METHOD
For the eisbein
1. Preheat the oven to 180°C.
2. Add the veggies to a casserole dish and top with the eisbein.
3. Add the stock, cover and roast for 3 hours 15 min. Uncover and roast for another 30 minutes.
4. Allow to cool. Shred the pork.
For the pumpkin pancakes
1. Add all the ingredients to a blender and puree for 1 minute, until smooth and lump-free.
2. Grease a pan with butter and heat over a medium temperature.
3. Add ¼ cup of pancake batter to the pan and swirl to coat. Cook for 1 minute. Flip and cook for another 1 minute. Repeat.
To serve
1. Combine the pineapple, cucumber and parsley.
2. Top each pancake with pork and salsa. Roll up and plate.