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Pork Knuckles / Pork Hock are a staple at Oktoberfest and in Munich in general. How to make this crispy skin and get moist meat at the same time … here in this recipe!
INGREDIENTS
- 1 Pork Hock approx. 4 lbs
- Water enough to cover the hock in the pot
- 5 cloves of Garlic
- 2 Onions
- 2 Cloves
- 5 Bay Leafes
- ½ tsp Caraway Seeds
- 3 tsp Salt plus some more
- 1 tsp Juniper Berries
- 2 Carrots
- ½ Leek
- 1 bottle Beer German Weizen if available
- 3 tbsp Butter for the sauce
INSTRUCTIONS
- Clean the carrots and the leek, cut into chunks.2 Carrots, ½ Leek
- Remove the skin from the onions.2 Onions
- In a large pot, put the hock, vegetables, and spices.1 Pork Hock, 5 cloves of Garlic, 2 Onions, 2 Cloves, 5 Bay Leafes, ½ tsp Caraway Seeds, 3 tsp Salt, 1 tsp Juniper Berries, 2 Carrots, ½ Leek
- Fill as much water into the pot as needed to almost cover the hock. Then empty the bottel of beer into the pot.
Tipp: If you add hot water, it will come to a boil faster.
Water, 1 bottle Beer - Bring the pot to a boil and simmer for 90 minutes.
- About 15 minutes before the cooking time is over, preheat the oven to 200°C / 400°F.
- After cooking, remove the hock from the pot and cut the skin into squares. Add a little salt onto the skin (optional but recommended).
- Put the pork hock into an oven pan and into the oven for 60 minutes.
- Meanwhile use about 300 ml of the cooking water with some of the garlic, leek, and carrots for the sauce: Use an immersion blender to blend the ingredients, bring to a boil and reduce to about 200 ml, then let cool a little, add the butter and fold it in. If necessary, use some corn starch (diluted in some cold water) to thicken the sauce.3 tbsp Butter
- Towards the end of the time in the oven, set the oven to broil and broil until the skin has popped and is crispy – observe the process to make sure it doesn’t burn.
If you don’t have a broil function, use a kitchen torch to pop the skin.
- Serve with the suggested sides from the blog post.
