Pork Knuckle

Description Pork knuckle is a full-flavoured dish widely loved in Germany as well as in the Thai capital where it is served at hotels the likes of Chatrium Residence Sathon Bangkok. There is a variety of methods for preparing pork knuckle, be it stewed, braised, deep-fried or even roasted; the final result is always a succulent hock with tender flesh easily flaking off the bone.

Preparation time – 30 minutes

Ingredients

Pork Leg                    0.6 kg

Dijon Mustard            0.2 kg

Sauerkraut                 0.2 kg

Mashed Potato          0.3 kg

Seafood Sauce          0.2 kg

Bay Leaves                 1 pcs

Seafood Sauce

Fresh Green Chilli    	 5 g

Fresh Red Chilli        	 5 g

Lime Juice                	 3 g

Fresh Garlic              	 3 g

Sugar                        	 1 g

Coriander Root         	 3 g

Fish Sauce               	 5 g

Preparation

1.Place the pork knuckles in a large pan of boiling water. Let it simmer for 15 minutes and leave it out to cool off.

2.Preheat the oven to 220° C.

3.Wash the pork knuckles and pat them dry. Sprinkle cumin and rub pepper and salt onto the knuckles and place them in a frying pan.

4.Pour beer / boiling water on top and roast them for one hour. Turn over often to baste the meat while it roasts.

5.Lower the temperature to 180° C.

6.Serve the dish with mashed potatoes, sauerkraut, seafood sauce and Dijon mustard, not forgetting, a chilled beer on the side. 🍖🍺