did a german knuckle today on 11.8.2018. ^^
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… 🙂
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..
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.
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.
not difficult to make, and quite a satisfying dish…& taken with pasta like my so did, it was really good.
- 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
- put the hock in boiling water to clean & remove the scum, wash & clean
- rub 2tbsp flat mustard on meat & rub 1tbsp flat salt on skin..
- place in 8×8 baking dish on bed of sliced onions (2 onions) & & chopped garlic ( 6 cloves)
- add 1tbsp olive oil on skin; & 1 bottle regular coke & 1/2 cup red wine or sake in the dish
- add 1 cup water
- then 3hrs in 175degC oven..add another 2 cups water at interval