GERMAN PORK KNUCKLE
Dry Rub:
Salt – 3 tsp
Mixed Spice Powder – 5 tsp
*Mixed Spice Powder includes:
- Bay leaves
- Cumin
- Black pepper
- Juniper berries
- Fennel seeds
- Sea salt
Grind the above into powder.
(For Roasting Liquid & Aroma)
Three Treasure Vegetables”
(e.g. carrot, onion, celery) – appropriate amount
Bay leaves
Black pepper
1 whole garlic bulb (halved)
Fresh thyme - a few sprigs
Fresh rosemary - a few sprigs
Dark beer – 1 bottle
Purified water - 800 ml
White vinegar (9% acidity recommended) - 30 g
Red vinegar - 20 g
Baking soda - 3 g
Preparation:
1. Clean & Prep:
- Wash the pork knuckle thoroughly and pat completely dry.
- Prick the skin evenly using a skewer or needle (important for crispy skin).
2. Marination & Air-Drying (Minimum 24 hours):
- Mix the marinade ingredients and rub evenly over the pork knuckle skin.
- Place uncovered in the refrigerator and let it air-dry for 24 hours.
(This step is key to achieving crispy skin.)
Cooking Steps:
1. Preheat the Cooven FE. Set Function: Roast Mode; Temperature: 120°C and Time: 2 hours. Once preheated, place base ingredients (vegetables, herbs, garlic, spices) into the inner pot. Add 1 bottle dark beer and 800 ml water into it. Position a rack above the base and place the pork knuckle on top, start roasting.
2. After cooking is complete, remove pork knuckle. Strain and reserve the broth (can be used as sauce base).
3. Pre-Roasting Skin Treatment:
- Mix white vinegar, red vinegar, and baking soda.
- Brush onto the skin evenly.
- For best results, repeat brushing up to 3 times, allowing slight drying between each coat.
4. Preheat the Cooven FE again. Set Function: Air Crisp Mode; Temperature: 230°C and Time: 15 minutes. Once preheated, return pork knuckle into the inner pot, start air crisping until skin is golden and crispy.