Pork Knuckle with German Style

2019-06-09
  • Yield : 2
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 2:00 h

Pork knuckle is famous in Germany.

Tips: If pork knuckle is wind dry for 2 hours before oven, the skin is more crispy.

Ingredients

  • Frozen Cured pork Knuckle 2 pc
  • Onion(diced) 2 pc
  • Carrot 2 pc
  • Celery 4 sprigs
  • Parsley 2 sprigs
  • Bay Leaves 2 slices
  • Beer 2 cups
  • Mustard 1/4 cup
  • Oil 2 tbsps

Method

Step 1

Dry pork knuckles after thawed, score the skin in 3 lashes with a sharp knife.

Step 2

Heat 2 tbsps of oil in a big pot, saute onion,carrot, celery, parsley and bay leaves, then pour in 2 cups of water and beef, bring to the boil.

Step 3

Add pork knuckles and simmer for 1 hour over low heat, remove and drain.

Step 4

Preheat oven to 220 C, spread mustard over the pork and roast for 40 minutes until golden brown. Serve.

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