Since Oktoberfest is underway and one of the traditional meals of the Oktoberfest is roasted pork knuckle I thought I'd check to see if anyone here has ever prepared pork knuckle. Anyone here have a favorite way to prepare it?

 

I've never heard of Pork Knuckle. I went to allrecipes.com and apparently neither have they. Is there a different name for it? Which part of the hog does it come from?

 

It's essentially the front leg of a pig (what would be the from our wrist to elbow) roasted until it's crisp. It's mostly roasted pig skin and fat with a little bit of sinew to stick in your teeth.

A good recipe would be to serve it with a side of 1000mg of Lipitor.

 

Braised Knuckles of Pork with Apples
By Pig on a Spit - Apr 26, 2008



Other Pigs Feet and Hocks
Pork Hocks - Schweinshaxe
Braised Knuckles of Pork with Apples




Quick and easy recipe for cooking braised pigs knuckles with apple.



Ingredients:

4 sm pork knuckles

4 onions,sliced

3 carrots,sliced

315 ml spoon (3 tb.) vinegar

1 bay leaf

1 clove

25 g (1 oz.) german butter melted

3 cooking apples peeled and cored & cut into thick slices.

150 ml (1/4 pint) german apple-juice

15 ml (1 tb.) cranberry jelly - optional.



Cooking Method:

Place the pork knuckles in a large saucepan with the onions, carrots, vinegar, bay leaf & clove.

Cover with water & bring to the boil.

Cover & simmer very gently for 45 minutes.

Drain the meat retaining the vegetables, bay leaf & clove.

Brush the meat with butter & place in a large braising dish.

Add the vegetables, herbs, apple slices & apple juice.

Cover & bake at 180 celcius or 350 F degrees for about 2 hours until the pork is very tender.

Serve with the vegetables & a little of the cooking liquor (which may mixed w/ cranberry jelly, reheated & poured over the meat), & potatoes dumplings & red cabbage.



This page is from our Pigs Feet and Hocks category.

© Pig on a Spit - Cooking for Pork Lovers all rights reserved |

 

INGREDIENTS:

1 small leek
1 celery stalk
1 carrot
1 onion
2 meaty pork knuckles
Salt
Black pepper corns
2 tablespoons cooking fat or vegetable shortening
a pinch of cumin
Beer or water

DIRECTIONS: Wash and dice the leek, celery, carrot and onion. Cook pork knuckles, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender. Avoid overcooking. (Should not be falling off the bone) Remove from water; drain well reserving vegetables and cooking liquid. Preheat oven to 425F (220C). Melt fat or shortening in an enamel-lined, cast iron pan. Add drained pork knuckles, cooked vegetables and a small amount of cooking liquid.



Bake 30 minutes. Moisten meat frequently with more cooking liquid. Before meat is fully cooked, sprinkle with beer or water in which a good amount of salt has been dissolved. Add cumin to increase flavor. Serve with potato or white bread dumplings or sauerkraut salad. Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce.

 

Ingredients:

4 pigs' feet
1 1/2 quarts water
1 carrot, sliced
1 onion, sliced
1 clove garlic
1 sprig fresh thyme or a pinch of dried thyme
2 sprigs parsley
1 bay leaf
3 or 4 cloves
1 tablespoon salt
6 peppercorns
2 tablespoons butter, melted
Fine dry bread crumbs

How to make Grilled Pigs' Feet
1. Have the butcher prepare the pigs' feet for cooking. Wash them well.
2. Prepare a stock with 1 1/2 quarts water, the carrot, onion, garlic, thyme, parsley, bay leaf, cloves, salt and peppercorns. Bring to a boil and simmer one-half hour.
3. To keep the skin on the pigs' feet from breaking, tie each foot tightly in cheesecloth before cooking. Add the pigs' feet to the stock and let simmer until very tender, four to five hours. Cool in the liquid and, when cooled, drain.
4. Brush the pigs' feet with melted butter and roll in bread crumbs. Broil slowly until golden brown on all sides or roast in a hot oven (450° F.) until well browned.