Chef Tim (Hungry Bacon) showing how to make crackling German pork knuckle

pork knuckle

🥗Healthier: pork shoulder

💰Cheaper: chicken leg

Pork shoulder is leaner, while chicken leg is more affordable.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: apple juice

Non-alcoholic beer maintains flavor without alcohol.

Place 5 liters of water in a deep stock pot and add 75 grams of rock salt.

Bring the water to a boil and skim off any scum that rises to the surface.

Add 2 pieces of dried bay leaf, 5 grams of thyme, and 5 grams of whole black peppercorns to the boiling water.

Simmer the pork knuckle in the liquid for 2 hours, ensuring it doesn't overcook.

After simmering, carefully remove the knuckle from the braising liquid and let it cool for 10 minutes.

Prepare the skin by dabbing off excess moisture and using a meat tenderizer to pierce the skin without cutting too deep.

Brush the skin with corn oil and sprinkle with salt.

Place the knuckle in a shallow roasting tray, ensuring it doesn't touch the braising liquid to keep the skin crispy.

Roast in a preheated oven at 250°C for 1 hour, allowing the skin to become crispy.

Strain the braising liquid and reserve it for making a sauce later.

To make the sauce, combine 400 grams of the strained braising liquid, 200 grams of water, 60 grams of roux, 50 grams of cream, and 10 grams of dark soy sauce in a pot.

Bring the sauce mixture to a boil, strain it, and adjust seasoning as needed.

Cooking Techniques

Equipment Needed

Spice Level: