@ Sin Ming Cookhouse / Bakery / Whatever
Nothing beats a roasted pork knuckle. The crackling of the skin as you cut through it with a knife, the aroma of the caraway seeds roasting away and the melt in your mouth succulent and juicy meat when you put it in your mouth. I got inspired to make this after watching a German episode on SBS televisions “Food Safari” (though I have to admit, I did alter the recipe slightly.. as you do of course)Ingredients
- 1 kg pork hocks (2 portions)
- 2 tablespoons of salt
- Caraway seeds
- Red Wine
- 3 Granny Smith apples
- 1 large white onion
- Clean and ensure there are no hair follicles on the pork knuckle
- In a bowl place pork knuckle and red wine, cover with cling film and leave to marinate for at least 12 hours
- Finely chop garlic and add oil. Leave for 30 minutes to infuse flavor
- Remove pork from wine and pat dry. Salt pork and coat with garlic oil and a handful of caraway seeds
- Slice onion and Granny Smith apples and place in a baking tray
- Place pork in tray and add approximately 2cm of water
- Bake for 2 hours at 180 degrees Celsius
To make the apple sauce that accompanies the pork knuckle here’s the recipe. Do note that I ‘recycled’ the apples and the stock from the baking tray used to roast the pork knuckle.
- 1kg granny smith apples, peeled, cored, coarsely chopped
- 100g (1/2 cup, firmly packed) brown sugar
- 185ml (3/4 cup) apple juice or water
- 1 tablespoon fresh lemon juice
- 2 cinnamon sticks
- 1/4 teaspoon mixed spice
- Combine the apple, sugar, apple juice or water, lemon juice, cinnamon sticks and mixed spice in a large saucepan over low heat
- Cook, stirring, for 3 minutes or until the sugar dissolves
- Increase heat to medium-high and bring to the boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, for 15 minutes or until the apple is soft
- Remove from heat. Remove cinnamon sticks and discard. Set aside, uncovered, for 5 minutes to cool slightly.
- Transfer apple mixture to the jug of a blender or the bowl of a food processor and process until pureed.
- Place in a clean saucepan and stir over low heat until heated through
Nothing goes better with pork knuckle than mash potato and sauerkraut; and of course you have to wash it down with some German lager!
Bon Appétit – Sidney