German-style pork knuckle
Description
The recipe won't take much time. It's a simple dish to prepare, yet it requires long cooking—about 3 hours at least. But we're in no hurry, are we? After all, we want to enjoy a delicious, juicy, and aromatic dish of German cuisine. Serve hot.
Instructions
- 1
Step 1
We thoroughly wash the pork hocks and singe them over fire—on a gas stove or spirit lamp—to remove any remaining hairs. We scrape the hocks to get rid of dirt. Then we make 3-4 cuts on the skin.
- 2
Step 2
And also make a longitudinal incision in the knuckle along the bone; this will allow the spice aroma to penetrate into the meat.
- 3
Step 3
Peel 4-5 garlic cloves, roughly chop and lightly crush.
- 4
Step 4
Place the pork hocks into a pot, add peeled onions and carrots, garlic, spices, and salt. Pour in beer until the pork is completely covered. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook for 2 to 2.5 hours.
- 5
Step 5
Take the knuckles out of the broth and let them cool slightly. Peel 6-8 garlic cloves and chop them. Mix the garlic with vegetable oil.
- 6
Step 6
Rub the pork knuckles with a mixture of oil and garlic, then place them on a baking sheet or in a baking dish. Bake in a preheated oven at 180°C for 30 minutes, then continue baking for another 10 minutes at 220°C until a crispy, golden crust forms. Every 10 minutes, baste the knuckles with a little of the remaining beer broth.
- 7
Step 7
These are the beautiful, aromatic baked pork knuckles you should end up with.
- 8
Step 8
While the meat is cooking, let's stew cabbage as a side dish. Peel the onion and slice it into half-rings.
- 9
Step 9
And fry in butter until lightly golden.
- 10
Step 10
Add the sauerkraut and half a cup of water to the onion. Cover with a lid and simmer over low heat for about an hour and a half. Keep an eye on the liquid level: if necessary, add water gradually.
- 11
Step 11
Add cumin, mix well. The cabbage should be soft and tender. Place the cabbage and hocks on a serving dish and serve.