German Cured Pork Knuckle @ Brotzeit Bier Bar & Restaurant Malaysia

Have you tasted German 'bak kut teh'? It's my first time trying the Eisbein, German Cured Pork Knuckle, over at Brotzeit Bier Bar & Restaurant Malaysia and I must say, it is a refreshing change from the ones we are used to. Check out what we had that afternoon, below. 

German Cured Pork Knuckle @ Brotzeit Bier Bar & Restaurant Malaysia

Brotzeit Bier Bar & Restaurant

G(E)-018, Ground External Floor, Mid Valley Megamall : 603 2287 5516

OB K4, Oasis Boulevard, Sunway Pyramid : 603 5638 5516

G130, Bangsar Shopping Centre : 603 2282 9516/7

Facebook: https://www.facebook.com/brotzeit1516

If you haven't tried out Brotzeit Bier Bar & Restaurant Malaysia, they offer authentic German cuisine, and premium biers from the Paulaner family. The ambiance is good too, perfect to dine with family and friends. 

Brotzeit's Eisbein (Bak Kut Teh style) - RM68 all inclusive

Specially crafted by Chef Helmut, Brotzeit offers diners 2 choices for the mouth-watering Eisbein, in German style or ‘Bak Kut Teh’ style. Shown in picture above and the one directly below is the 'Bak Kut Teh' version, complete with steamed white rice, spicy chili padi, garlic and soy sauce on the side. The soup is of the clear version, less heavy than the ones we are used too, but it is so tasty and good. I'm told the pork is cured first for many hours, to give the best flavour and taste. Good stuff. 

Eisbein, German Cured Pork Knuckle (German style) - RM68 all inclusive

The German version of Eisbein, German Cured Pork Knuckle is the authentic one, served on a platter accompanied by sauerkraut, mashed potatoes and hot mustard sauce. Indulge in the soft, cured tender pork knuckle, cooked the German way. I personally prefer the asian version, but hey, this is really good too. 

Available daily till end of March 2016 in limited quantity, do give it a try if you are in the mood for some pork knuckle delight. After the promotion ends, customers can also pre-order this heavenly Eisbein from Brotzeit at least 3 days because of the meat curing process.