Pork Knuckle with German Style2019-06-09
- 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.
- 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
Dry pork knuckles after thawed, score the skin in 3 lashes with a sharp knife.
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.
Add pork knuckles and simmer for 1 hour over low heat, remove and drain.
Preheat oven to 220 C, spread mustard over the pork and roast for 40 minutes until golden brown. Serve.
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