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CooklikeBourdain

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Delicious German style knuckle of pork

Name: Delicious German style knuckle of pork
Prep time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 2 knuckles pork; salt to taste; Pepper to taste; 1 head garlic; 2 sheets Laurel; 4 twigs thyme; 1 tablespoon of mustard seeds; 2 Onions; 500 ml Beer (preferably a German beer, to keep that original touch); olive oil

CooklikeBourdain

I must tell you that German style knuckle is one of my favorite recipes to make when I have guests at home. It is a dish that always surprises with its flavor and presentation. I have been making it for several years and it is always a success. The secret is in the slow cooking, which allows the meat to melt in your mouth and soak up all the spices.

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Ingredients

number of servings

2 knuckles pork Added to
salt to taste Added to
Pepper to taste Added to
1 head garlic Added to
2 sheets Laurel Added to
4 twigs thyme Added to
1 tablespoon of mustard seeds Added to
2 Onions Added to
500 ml Beer (preferably a German beer, to keep that original touch) Added to
olive oil Added to

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Directions

150 min.

1. Step

Preheat the oven to 200 degrees.

2. Step

Season the knuckles with salt and pepper. A trick I use is to season them a few hours before, so the meat absorbs more flavors.

3. Step

In a large pot, put a little olive oil and brown the knuckles on all sides. This step is important to seal the meat and keep all the juices inside.

4. Step

Once browned, add the garlic, chopped onions, bay leaf, thyme and mustard seeds. Stir-fry everything together for a few minutes.

5. Step

Add the beer and let it simmer for a few minutes to allow the flavors to blend.

6. Step

Place the knuckles and sofrito in an ovenproof dish and bake for 2 hours, or until the meat is tender and the skin is crispy. During this time, I recommend basting the knuckles with the beer and juices from the dish every 30 minutes for a more intense flavor.

7. Step

Once the meat is cooked, remove it from the oven and let it rest for a few minutes before serving.

14 October 2023

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