About a week ago while i was going through my daily dose of recipes, i came across this page: 李家咖哩小舖. It was a German pork knuckle recipe by a Taiwanese blogger so I had a few doubts on the authenticity of the dish. I went online and googled for a German one but none of the recipes I found looked convincing, so I went ahead and made the asianized German pork knuckle since it sounded so easy to make; just brine-->boil--> and bake! But like I said, i had some doubts on the recipe so instead of following the instructions, i decided to put in around 3 tablespoons of salt when it only called for less than half of that. MmmHmm, i chugged down at least one liter of water with my meal. Wahaha... Osmosis, powerful thing I tell you. I couldn't finish it so with my 廢物利用 skills, i shredded it up and it instantly became Ham! I threw it into my couscous salad (shall update later) the next day and that's how my pork knuckle-ham found a new home :) But even though i screwed up the knuckles, I must admit 李家咖哩小舖 had a good recipe... so don't let me bring you down and check out that website!
German Pork Knuckles
German Pork Knuckles
- 1 pork knuckle (pork hocks, not the hooves)
- 1/2 tablespoon Italian seasoning
- 1 tablespoon five-spice powder
- thyme (optional)
- ground black pepper
- 1 small onion, sliced
- 1 bay leaf
- 1/2 cup red wine (i used vodka)
- 4 slices of ginger
- 1-2 teaspoon salt
- 1 teaspoon sugar
- Combine all the ingredients (except the knuckles) into a container and mix well.
- Place the washed pork knuckles in your container and marinate/brine for 7 days (refrigerate, flipping the knuckles once everyday). [picture 1]
- if 1/2 cup of wine isn't enough, just add enough water to cover half of the knuckles.
- After 7 days, boil the knuckles (along with the marinade) in water and simmer for 45 minutes (remove the dirty foam as it boils). [picture 2, 3]
- Refrigerate the boiled knuckles for another day. [picture 4]
- Bake at gas mark 5 (190ºC, 375ºF) for one hour or until it's nice and crispy.