John Myers
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Crispy Pork Knuckles
The perfect crispy pork knuckles recipe with a picture and simple step-by-step instructions.
Knuckle:
- 3 size Pork knuckles, cured, pre-cooked
- 100 ml Wheat beer (wheat beer) top-fermented
- 1 tbsp Paprika powder
- 1 tbsp Ground caraway
- 1 tsp Seasoned salt from my KB
- 1 something Telly cherry pepper
Bacon Sauce:
- 80 g Bacon cubes
- 1 small Onion
- 3 tbsp Spelled flour type 630
- 200 ml Water
- 3 Bay leaves
- Telly cherry pepper
Knuckle:
- Mix the beer and spices well and rub the picks well with it. It is best to marinate overnight!
Preheat the oven to 220 degrees!
- Place the knuckles on a grill rack and place a casserole dish underneath with a little water. Grill the knuckles in the oven for about 1 hour! Possibly turn the knuckles over and set them back to 200 ° degrees!
Bacon Sauce:
- Leave the bacon cubes crispy in a saucepan and peel and dice the onion at the same time. Then add the onions and fry them briefly and dust them with flour. Then deglaze with water and stir well! Add the bay leaves and simmer a little over a low heat. Before serving, season with pepper and possibly salt!
- Serve the knuckles and bacon sauce! There was also bread dumplings: bread dumplings and sauerkraut: meat platter from the pressure cooker
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