John Myers
Contents
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Ingredients
- 2 piece Fresh pork knuckle
- 1 some Marinade
- 1 some Bock beer to taste
- 8 drops Chili oil
Instructions
- Brush the washed and dried knuckles with the marinade, place in a freezer bag and vacuum seal. Then put in the fridge for about 3 days.
- Remove the knuckles from the vacuum bags and allow the marinade to drain. Then place in a roaster and place in the middle of an electric oven preheated to 200 degrees (top-bottom heat).
- Now let the knuckles roast for about 1 hour, turning them sometimes. Mix beer and chilli oil (50/50) or to taste.
- Now turn the oven temperature back to 80 degrees. Place the knuckles from the roaster on the grid and brush with the beer mixture.
- Let the knuckles cook until the core temperature is around 70 degrees. Brush on the bock beer and chili mixture every hour and turn the knuckles every hour. The cooking time is up to 5 hours (depending on the thickness of the knuckles).
- Finally, turn on the grill and grill the knuckles as crispy as you like them.
- As you can see in the pictures, the meat inside is particularly juicy and it was also super tender. The rind was wonderfully crispy. We had salad and potatoes as a side dish, but everyone can do that as they like.
- Unfortunately, I can't show you the beer bottle with the Winterbock / Doppelbock beer, had posted the picture, but it was reported and blocked.
