Beer-flavored Roast Pork Knuckle

Name: Beer-flavored Roast Pork Knuckle
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 1 piece Pork knuckle; 1 piece onion; 1 celery; 500ml beer; 1 small handful Synthetic spices; 3 slices Bay leaf; Some salt; 5 cloves garlic

by ANNA Kitchen Log

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

If it's a world-famous dish, German pork knuckle is my part. In addition to braising, we might as well change the taste. Although the processing time is long, the advantage is that the finished product has a crispy skin and slagging in the mouth. The pork is soft and not woody, fat but not greasy. Because after two days of marinating, it naturally has a little umami taste of bacon, which is very delicious.

Ingredients

1 piece Pork Knuckle
1 piece Onion
1 Celery
500ml Beer
1 small handful Synthetic Spices
3 slices Bay Leaf
Some Salt
5 cloves Garlic

Beer-flavored Roast Pork Knuckle

1. Wash the elbows and put them in a large bowl. Knead for a few minutes with a little more salt

2. Cut celery leaves and stalks into diced pieces, diced onion, pat the garlic with a kitchen knife, a small handful of dried spices, bay leaves and dark beer into 1

3. Cover with plastic wrap, such as marinating in a refrigerator for 24-48 hours. Remember to open the reverse side at 12 hours, so that the elbows can be evenly and fully flavored.

4. Take out the marinated knuckles, put them on a clean plate, and steam them for two hours

5. Steamed until the meat is crispy and deboned

6. Take out the steamed elbow, wrap it with tin foil (do not completely seal it, expose a mouth), put it in the middle of the oven and bake at 200 degrees for 1 hour.

Tips:
The pork knuckle has been steamed and roasted for a long time, and the fat is reduced, and it tastes soft but not greasy. If the color is too dark during the roasting process, you can cover it with a piece of tin foil to marinate.