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Sunday, 5 June 2011

Pork Knuckle in Belgian Beer

Pork knuckle rules. I have wanted to cook it for years but couldn't find a decent recipe, fortunately two chef mates of mine were trading recipes on facebook and I was pointed in the direction of this one at SBS. Cheers Cook Learn Love, Fordonfood and the German guy with the crazy beard on SBS. I have varied the recipe slightly as, the best example I tried in Germany was cooked in beer, glorious glorious beer. For the curious, pork knuckle is the pork hock pre bacon-ing process. 1 pork knuckle should be enough for 2 people.

2 small onion sliced
1 Granny Smith apple sliced
2 garlic cloves (skin on)
1 pork knuckle
1tbs garlic oil
3 tsp caraway seeds
1 tbs salt
2 stubbies Hahn White beer (a Belgian styled beer)
Chicken stock
Braised red cabbage
Rosemary and Garlic Potatoes (substitute the parsley for rosemary)

Preheat the oven to 180C. Toss the onion, garlic cloves and apple together and place in the bottom of a large pot or deep roasting dish, I used a non-stick pan. Rub the garlic oil on the knuckle, followed by the salt and caraway seeds. Stand the pork knuckle up on the onion/apple mixture and place carefully in the oven to roast for 2.5 hours. The knuckle will more than likely topple over, try to lean it against something so that the skin crisps up if it does. Top up the liquid level if it drops too low with chicken stock. Remove the skin from the garlic cloves and mush through the onion/apple mixture. Carve the meat and serve on top of the onion/apple mixture with the braised red cabbage and rosemary potatoes.

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