Crispy German Pork Knuckle

Instructions

1. Preparation: Wash the pork and dry well. Make small holes all over the pork knuckle’s skin, using a small sharp knife. Do not pierce through the fat into the flesh; Otherwise the meat juices will bubble through, preventing the skin going crisp.
2. Vinegar: Brush the vinegar on the pork flesh only, including meat under the skin where it meets the flesh, and do not peel skin back. Avoid getting vinegar on the skin.
3. Garlic: Make shallow incisions in the pork flesh with a small knife then stuff with the garlic slivers.
4. Seasoning rub: Mix herbs in a mortar and pestle until it's a coarse powder. 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.
5. Skewer skin: Pull the skin down to stretch it tight. Then thread through 2 metal skewers in a "X" formation near the base of the knuckle. Pierce through skin 2cm from the base of the pork knuckle to hold the stretched skin in place. Place pork standing on a plate, then leave uncovered in the fridge overnight. This is to dry the skin for better crackling,
6. Roasting: Preheat oven to 180°C (160°C fan). Put all gravy ingredients in a roasting pan. Place a rack over the pan. Place pork knuckle on rack, sitting upright. Roast for 2 hours 20 minutes. Roast until the internal temperature in the thickest part of meat reaches 85°C. Remove knuckle from oven, transfer knuckle to a tray, covered with baking paper. Increase oven to 260°C. Brush skin well with 1 tbsp of vinegar. Place in oven for 12-15 minutes. Skin should be crispy, dip golden and mostly bubbly. Rest 15 minutes before serving. Meanwhile prepare the Gravy sauce.
7. Gravy sauce: Strain roasting pan juices into a saucepan. Ideally you should have around 1.5 – 2 cups. Bring liquid to a simmer. Mix corn flour and water, then pour into liquid while stirring. Add sugar and salt to taste. Simmer for 2 minutes or until it becomes a thin syrup consistency Serve with pork knuckle!
8. Recipe references – The recipe is created with reference and learnings from a handful of online resources.

• Servings : 2
• Ready in : 190 Minutes
• Course : Main courses
• Recipe Type : 90 day diet, beef, Christmas Recipes, Meat, recipes for winter
• Ingredient : Apple cider vinegar, Bay leaf, Beer, caraway seeds, Carrots, Chicken stock, Cornflour, fennel seeds, Garlic, Ground black pepper, Onion, Salt, Sugar, Свински джолан