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Friday, September 16, 2011

Knuckle Sandwich

@ 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
  • Garlic
  • Oil
  • Caraway seeds
  • Red Wine
  • 3 Granny Smith apples
  • 1 large white onion
Directions
  1. Clean and ensure there are no hair follicles on the pork knuckle
  2. In a bowl place pork knuckle and red wine, cover with cling film and leave to marinate for at least 12 hours
  3. Finely chop garlic and add oil.  Leave for 30 minutes to infuse flavor
  4. Remove pork from wine and pat dry.  Salt pork and coat with garlic oil and a handful of caraway seeds
  5. Slice onion and Granny Smith apples and place in a baking tray
  6. Place pork in tray and add approximately 2cm of water
  7. Bake for 2 hours at 180 degrees Celsius
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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.
Ingredients
  • 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
Directions
  1. Combine the apple, sugar, apple juice or water, lemon juice, cinnamon sticks and mixed spice in a large saucepan over low heat
  2. Cook, stirring, for 3 minutes or until the sugar dissolves
  3. 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
  4. Remove from heat. Remove cinnamon sticks and discard. Set aside, uncovered, for 5 minutes to cool slightly.
  5. Transfer apple mixture to the jug of a blender or the bowl of a food processor and process until pureed.
  6. Place in a clean saucepan and stir over low heat until heated through
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Nothing goes better with pork knuckle than mash potato and sauerkraut; and of course you have to wash it down with some German lager!
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Bon Appétit – Sidney

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