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Meat: Pork Knuckle, Marinated and Pre-cooked

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Meat: Pork Knuckle, Marinated and Pre-cooked

The perfect meat: pork knuckle, marinated and pre-cooked recipe with a picture and simple step-by-step instructions.

  • 1 Hind stilt, approx. 1.35kg
  • 2 liter Water
  • 80 g Salt
  • 200 g Onions
  • 2 Bay leaves
  • 1 tsp Thyme
  • 30 Peppercorns
  • 15 Juniper berries
  • 1 tsp Caraway seeds, whole
  • Roast Chicken Seasoning
  1. Boil the wort brine (water to caraway seeds) for about 10 minutes and allow to cool.
  2. Then spray the knuckle with approx. 200 ml seasoning brine, insert it and put it in the refrigerator. The knuckle should be completely covered with the pickled brine.
  3. Rinse off after 4 days. Then they are boiled at 85 ° C. about 2 hours – do not cook.
  4. Now cut into the rind several times (parallel to the bone). Season well with fried chicken seasoning.
  5. Fry in a preheated oven for approx. 1 hour at 200 ° C, fan-assisted, until crispy.
Dinner
European
meat: pork knuckle, marinated and pre-cooked

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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