Grilled Pork Knuckle
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 pork knuckle (s) 700 g each with bone (raw, not smoked or cured)
- salt
- Caraway seed
- 4 bay leaves
- 4 juniper berries
- 1 teaspoon peppercorns
- 1 onion (s), quartered
Print Recipe
Pin Recipe Instructions
- Put on a large saucepan with salted water. Add the bay leaves, juniper berries, pepper and the quartered onion. Bring to the boil, then adjust the heat so that the water doesn`t boil but is still very hot. Add the pork knuckles (important: not in cold water, otherwise the taste will be in the broth). Cook for about 1.5 hours.
- Remove and cut into the rind in a diamond shape. Rub with salt and caraway seeds.
- In the oven, slide the wire rack into the middle rail and place a drip pan or casserole dish underneath to catch the fat. Place the knuckles on the grid and leave in the preheated oven at 200 ° C for about 1.5 hours.
- Turn the knuckles halfway through. If you want, you can also pour the collected fat over them (but I never do that).
- Tip: If you have, you can turn on the grill for the last 15 minutes.
- This goes well with a potato salad (Swabian made directly with the broth), mashed potatoes or dumplings with gravy, a salad or just a few slices of bread.
- If there is anything left over, the meat will also taste very good the next day cold.
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