|
Preparation Time: 15 mins
|
Cooking Time: 3 hours
|
Easy
|
Serves: 1 per person
|
A wonderful winter warmer, this recipe takes Andre back to his European roots, in the black forest. Hocks are normally one of the scorned cuts of pork, but when cooked in the German tradition, like Cinderella, their inner deliciousness shines bright. We found this recipe on ‘Plated Cravings’, a great site for simple, delicious, soul food.
Ingredients:
|
Andre's Quick Tips
Stay close while crackling your pork - there's a super fine line between wonderful crackle and a burnt disaster. |
|
1. Bring large pot of water to boil, add all ingredients. Submerge pork hock in water, simmer at low temperature for 90 minutes
2. After 90 minutes use tongs to remove pork knuckle from the water and use a sharp knife to incise the skin in a diamond pattern. This allows the skin to crisp more easily, and makes it easier to eat, after roasting.
|
3. Rub the pork knuckle with caraway seeds and salt while preheating the oven to 200 C, Place the hock on a rack in a roasting pan.
4. Bake for 90 minutes, make sure you don’t rush. If this recipe is cooked too quickly the sinews will remain chewy, rather than melting away into wonderful, gooey flavour.
|
5. To crisp the skin turn on the grill for the last 5-10 minutes. It can burn quickly, so be careful. The skin will crackle and get super crispy.
6. Serve with mashed potato, sour kraut and steamed greens
|
