German Style Pork Knuckle
German Style Pork knuckle has a special place in our hearts as it is the perfect meeting point between a crispy, bitey exterior and a gelatinous, unctuous interior.
The perfect winter warmer, the second the leaves start falling and the air gets crisper - we think pork knuckle.
There's a couple of steps in this recipe to get the most flavour out of the pork knuckle and the dish, but it is worth every second.
Sit back and relax as Super Chef takes you on a journey learning how to create this incredible german-style in the video below:
Or scroll down to read the full recipe: https://superbutcher.com.au/blogs/winter-warmer-recipes/german-style-pork-knuckle
German Style Pork Knuckle
Super Chef
German
Slow Cook
Ingredients
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2 pork knuckles (hocks)
60ml white vinegar
1 tbsp crushed Garlic
1 tbsp vegetable oil
2 tsp salt
1 tsp fresh ground black pepper
1 tsp crushed juniper berries
1 tsp caraway seeds
1 tsp fennel seeds
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500ml German dark beer
500ml chicken stock
1 carrot roughly chopped
1 brown onion roughly chopped
1Tbsp garlic crushed (Or a whole head of garlic topped)
6 juniper berries
4 bay leaves
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2 tbsp corn flour
1/4cup water
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- Mashed potatoes
- Braised red cabbage
- KÄSESPÄTZLE
Beerenberg Apple Sauce
Directions
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Score the skin on the pork hocks. Not too deep. You don’t want the juices coming through to the skin when crackling the skin. It will prevent a nice crispy finish.
Grind all the dry ingredients together and place in a small bowl. Mix with crushed garlic and oil. Rub this into the exposed flesh only. Keep off the skin. Rub the skin with the vinegar.
Leave in the fridge overnight uncovered to dry the skin out. (Optional, but ideal for crackling)
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Place all braising stock ingredients into a braising pan. Add pork hocks and cover. Cook in oven at 150°C for approximately 3hrs. You should be able to slide a knife into the meat but not be falling off the bone yet. Check tenderness after 2hrs every 30 min. (or by using temperature, look for 96c)
When ready, remove hock from liquid and place standing up in a roasting pan on roasting rack.
Pat skin dry, salt lightly and put back into the oven at 180°C for about 40min. until skin crackles.
While hocks are finishing in oven. Strain your braising liquid into a pan and reduce slightly. You should be left with about 1 and ½ cups of liquid
If you have less than this after the braise just add some water or stock to top up. Thicken the mixture with cornflour slurry. Season to taste
Serve with your favourite accompaniments and enjoy!
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