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German pork knuckle

Ingredients

Adjust Servings:

	1 pork knuckle
	3 l dark beer
	4 onion
	1 carrot
	5 cloves of garlic
	4 bay leaf
	1 orange
	1 tablespoon of honey
	1 chili pepper
	7 black pepper peas

Nutritional information

306 g

Protein

180 g

Fat

59 g

Carbs

1758

Calories

German pork knuckle

Name: German pork knuckle
Total time: 5 h
Yield: 2
Cuisine: German
Ingredients: pork knuckle: 1; dark beer: 3 l; onion: 4; carrot: 1; garlic: 5 cloves of; bay leaf: 4; orange: 1; honey: 1 tablespoon of; chili pepper: 1; black pepper peas: 7

with oranges

Features:

Cuisine:

German

5 hours
Serves 2
Medium

Ingredients

1 pork knuckle
3 l dark beer
4 onion
1 carrot
5 cloves of garlic
4 bay leaf
1 orange
1 tablespoon of honey
1 chili pepper
7 black pepper peas

Directions

German pork knuckle – classic Bavarian dish captivates with its crispy crust, tender meat, and rich flavor. It’s traditionally baked or simmered in spiced beer and served with braised cabbage, potatoes, or dumplings.

It’s the perfect choice for a hearty dinner or a festive table.

Steps

Done

3 hours

cooking pork knuckle in beer

1. We burn the pork knuckle a little with a culinary gas burner this will add a spicy, campfire flavor to the dish.
2. Wash the onion and cut it into 2 parts.
3. Peel the carrots and cut them into 4 parts.
4. Place the pork knuckle in a large saucepan (capacity 6-7 liters), fill with dark beer. Beer can be replaced with kvass. The beer should completely cover our pork knuckle so that it cooks evenly.
5. Place onion, carrots, bay leaf, black pepper, garlic, chopped chili pepper and the peel of one orange into the pan with the shank.
6. Cover our pork knuckle with a lid and cook over medium heat for 3 hours.

Done

1 hour 30 min.

roasting pork knuckle in the oven

1. Mix honey, juice of half an orange, mix thoroughly until smooth.
2. Cover a baking sheet with parchment paper, remove the pork knuckle from the pan, and place it on the baking sheet.
3. Coat the pork knuckle with honey-orange sauce and bake in oven at 320°F (160°C) for 1.5 hours. If you see that the pork knuckle is burning too much, you can put baking foil on top without completely wrapping it.
4. Before serving, directly in the oven in the last minutes of cooking, brush the pork knuckle with sauce.
5. Serve the knuckle hot; the traditional side dish for pork knuckle is sour (sauerkraut) cabbage.

Bon appetit!

Chef Hanna

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2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

German pork knuckle

with oranges

Ingredients

Directions

Steps

cooking pork knuckle in beer

roasting pork knuckle in the oven

Chef Hanna

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