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.

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. 🍖🍺