german knuckles – crispy skin & tasty meat

did a german knuckle today on 11.8.2018. ^^

this my first time. i saw the the german knuckle recipe at curiouscuisiniere & thought i could try it.

and it turned out very well. skin very good crackling, meat moist & tasty..wife & son said very good..son was taking a sausage pasta for dinner & the crackling pork went very well with it indeed! 🙂

i would like to see how to improve & make it more tasty… 🙂

pig knuckles (hock) in fridge

pig knuckles (hock) in fridge

for the preparation-

• i placed the hock in boiling water to clean & remove the scum, washed & cleaned
• rubbed 2tbsp flat mustard on meat & rubbed 1tbsp flat salt on skin..
• placed in 8×8 baking dish on bed of sliced onions (2 onions) & & chopped garlic ( 6 cloves)
• added 1tbsp olive oil on skin; & 1 bottle regular coke (beer too expensive) & 1/2 cup sake (don’t have red wine) in the dish
• added 1 cup water
• then 3hrs in 175degC oven..

german knuckles

quite a pretty piece after 3hrs.

need to add water. i added  water from airport twice, but still burnt the bed of onions. have to adjust a bit next time.

german knuckles

german knuckles

german knuckles

anyway, the skin was very crackling, the meat was tender & moist, especially the parts with a bit of tendon, fat etc…so quite nice.

it was salty enough & not too much & the flavour was good. anyway i will see how i can improve on it.

german knuckles

not difficult to make, and quite a satisfying dish…& taken with pasta like my so did, it was really good.

c.h.e.f andy

Ingredients-

• one pig hock
• 2 sliced onions
• 6 cloves chopped garlic
• 2tbsp flat mustard
• 1tbsp flat salt
• 1 can regular coke
• 1/2 cup red wine (i used sake)
• 3cups water

Directions-

1. put the hock in boiling water to clean & remove the scum, wash & clean
2. rub 2tbsp flat mustard on meat & rub 1tbsp flat salt on skin..
3. place in 8×8 baking dish on bed of sliced onions (2 onions) & & chopped garlic ( 6 cloves)
4. add 1tbsp olive oil on skin; & 1 bottle regular coke & 1/2 cup red wine or sake in the dish
5. add 1 cup water
6. then 3hrs in 175degC oven..add another 2 cups water at interval

anago

experiment making anago (conger eel) first time..

anago very ex in jap restaurant..saw in sheng shiong a fillet piece S$3+

googled recipe and found one at umamimart here.

i fillet (cut away from the bones) so i had 2 fillet pieces, and cleaned with salt.

decided to make my own braising stock concoction below-

added 500ml water, 2tsp sugar, 1/2tsp salt, 2tbsp sake, 1 tbsp tsuyu, 1 tbsp white vinegar

i decided to add the cleaned fish bones into the stock.

added drop lid using aluminium foil. this was to ensure the anago fillet were evenly braised by the stock….

boiled low fire 20mins, removed & dry in fridge then ziploc for use..for sushi or donburi…

reduced stock further, discarded the fish bones, kept the sticky sauce for use..

anago

anago 

i tried a piece.

added the sticky reduced sauce on the anago. it was ok, pretty good, just no real comparison with the very nice anago at jap restaurants. not sure i can improve it to anywhere near actually. maybe it was the anago fillet that was somehow different. seems thicker somehow…

anago

it was good enough i guess for 1 S$3.70 or so experiment for own consumption especially with donburi. i have not tried that yet will update when i do.

c.h.e.f andy

Ingredients-

• 300g anago fillet with bones
• 500ml water,
• 2tsp sugar,
• 1/2tsp salt,
• 2tbsp sake,
• 1 tbsp tsuyu,
• 1 tbsp white vinegar

Directions-

1. fillet (cut away from the bones) into 2 fillet pieces. clean with salt. place in pot. add the cleaned fish bones for the stock.
2. add 500ml water, 2tsp sugar, 1/2tsp salt, 2tbsp sake, 1 tbsp tsuyu, 1 tbsp white vinegar
3. put a drop lid using aluminium foil. this to ensure the anago fillet were evenly braised by the stock….
4. boil low fire 20mins, remove & dry in fridge then ziploc for use..for sushi or donburi…
5. reduce stock further, discarded the fish bones, kept the sticky sauce for use..