Best Slow Roasted Chrispy Pork Hocks Recipes

CRISPY PORK KNUCKLE

Crispy Pork Knuckle image

Pork Knuckle is easy to make and produces an impressive looking and decadent dish that's great to serve year round.

Provided by Laura

Time 4h5m

Number Of Ingredients 5

Ingredients

1 1/2 lb pork knuckle (Find one with skin covering at least half the knuckle.)
1/2 tsp salt
1/4 tsp ground black pepper
2 medium potatoes
1 small onion

Steps:

Pre-heat your oven to 325F.
Poke the skin of the pork knuckle a dozen times with a sharp knife. Rub salt and pepper into the skin.
Cut the potato and onion into chunks and put them into a roasting dish. Place the pork knuckle with skin side up on top of the vegetables.
Put the roasting dish in the oven and cook at 325F for 4 hours. You'll know it's ready when the meat can easily be separated from the bone.
To crisp up the skin, turn the oven to broil and place the roasting pan within 1 ½ inches from the heating element. Watch carefully to avoid burning. Remove from the oven when the skin looks blistered.

Nutrition Facts : Calories 817 kcal, Carbohydrate 3 g, Protein 58 g, Fat 75 g, SaturatedFat 30 g, Cholesterol 228 mg, Sodium 807 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GERMAN PORK KNUCKLE (SCHWEINSHAXE) - SLOW ROASTED WITH CRISPY CRACKLING!

German Pork Knuckle (Schweinshaxe) - Slow Roasted with Crispy crackling! image

Recipe video above. Realistically, one knuckle will serve 2. But for wow factor, serve one per person!!!While producing tender Pork Knuckle flesh is straightforward enough, very few recipes truly nail the crispy crackling. So here is a recipe that finally does! The skin is crispy all over and fabulously bubbly, shattering into a thousand porky shards when you bite instead of breaking your teeth on hard, leathery patches!Meanwhile, the flesh is seasoned with traditional flavourings and the Pork Knuckle is served with an authentic, dark and malty German beer gravy. It's every carnivore's dream come true!

Provided by Nagi

Categories Main

Number Of Ingredients 19

Ingredients

1 x 1.25kg / 2.5lb pork knuckle ((Note 1))
2 tbsp white vinegar ((Note 2))
3 garlic cloves (, cut into 4 - 6 slivers (Note 3))
2 tsp salt (, kosher / cooking salt NOT table salt (Note 4))
1 tsp black pepper
1 tsp juniper berries ((Note 5))
1 tsp caraway seeds
1 tsp fennel seeds
2 cups dark German beer ((Note 6))
2 cups chicken stock / broth (, low sodium)
1 carrot (, unpeeled, sliced 2cm / 0.8" thick)
1 onion (, unpeeled, halved, cut into 1.25cm / 1/2" thick slices)
1 head garlic (, cut in two halves horizontally)
5 juniper berries ((Note 5))
2 bay leaves (, preferably fresh otherwise dried)
2 tsp cornflour/cornstarch
1/2 cup water
1 tsp white sugar
1/4 - 1/2 tsp salt (, kosher / cooking salt NOT table salt (Note 4))

Steps:

Prick skin: Poke lots of small holes all over the pork knuckle's skin, using a small sharp knife or even a pin (eg. safety pin, sewing pin). Take care not to pierce through the fat into the flesh (Note 7).
Vinegar: Brush (or rub) 1 tbsp of the vinegar on the pork flesh only, including inside cracks / crevices and meat under the skin where it meets the flesh (but do not peel skin back). Avoid getting vinegar on the skin.
Stud with garlic: Make shallow incisions in the pork flesh (only) with a small knife then stuff with the garlic slivers.
Seasoning rub: Pound the rub ingredients in a mortar and pestle until it's a coarse powder (or use a Nutribullet, spice grinder or similar).
Rub seasoning on pork: Rub pork skin with olive oil. Then rub the seasoning mix all over the pork - on the flesh, skin, and getting into all the cracks and crevices.
Skewer skin (secret for crispy skin! Note 8): Pull the skin down to stretch it tight so there's no creases. Then thread through 2 metal skewers in a "X" formation near the base of the knuckle. Pierce through skin 2cm / 0.8" from the base of the pork knuckle to hold the stretched skin in place.
"Marinate" overnight: Place pork standing on a plate, then leave uncovered in the fridge overnight (Note 9).
Preheat oven to 180°C / 350°F (160°C fan).
Beer gravy: Put all beer gravy ingredients in a roasting pan (deep enough to hold all liquids and vegetables).
Rack on pan: Place a rack over the pan. Place pork knuckle on rack, sitting upright. (Note 10)
Slow roast: Roast for 2 hours 10 minutes, rotating tray half way. (If the liquid in the pan is getting too low and in danger of drying out, top with 1/2 cup of water at a time.) Roast until the internal temperature in the thickest part of meat reaches 85°C / 185°F.
Remove knuckle from oven, transfer knuckle to a tray.
Increase oven: Increase oven to 260°C / 500°F (240°C fan) (Note 11)
Brush skin with vinegar: Brush skin with 1/2 the remaining 1 tbsp of vinegar. Place in oven for 30 minutes, rotating tray halfway and brushing with remaining vinegar.
Skin should be crispy, dip golden and mostly bubbly.
Rest: Rest 15 minutes before serving with German Beer Gravy!
Strain liquid: Strain roasting pan juices into a saucepan. Ideally you should have around 1.5 - 2 cups.
Thicken: Bring liquid to a simmer. Mix cornflour and water, then pour into liquid while stirring. Add sugar and salt to taste.
Simmer: Simmer for 2 minutes or until it becomes a thin syrup consistency (German beer gravy should not be as thick as normal gravy, but quite runny). If it's too thick, add a touch of water. Too thin, simmer to reduce - it will thicken. Serve with pork knuckle!

Nutrition Facts : Calories 633 kcal, Carbohydrate 32 g, Protein 65 g, Fat 20 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 180 mg, Sodium 3504 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving