Ingredients with Measurements:
- 1 pork knuckle (about 3-4 lbs)
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon olive oil
Special Equipment Needed:
- Baking sheet
- Aluminum foil
- Meat thermometer
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. Rinse the pork knuckle and pat it dry with paper towels.
3. In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, thyme, and rosemary.
4. Rub the spice mixture all over the pork knuckle, making sure to coat it evenly.
5. Drizzle the olive oil over the pork knuckle and rub it in.
6. Place the pork knuckle on a baking sheet lined with aluminum foil.
7. Bake the pork knuckle for 2-3 hours, or until the internal temperature reaches 165°F on a meat thermometer.
8. Once the pork knuckle is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Internal temperature of pork knuckle: 165°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 18g
Protein: 40g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 1200mg
Substitutions for ingredients:
- You can use any type of pork roast instead of a pork knuckle.
- If you don't have dried thyme or rosemary, you can use fresh herbs instead.
Variations:
- You can add sliced onions and potatoes to the baking sheet to make a one-pan meal.
- You can brush the pork knuckle with barbecue sauce during the last 30 minutes of cooking for a sweet and tangy flavor.
Tips and Tricks:
- Make sure to pat the pork knuckle dry before seasoning it to ensure the spices stick to the meat.
- Letting the pork knuckle rest before slicing it will help the juices redistribute and make it more tender.
- If the skin isn't crispy enough, you can broil the pork knuckle for a few minutes at the end of cooking.
Storage Instructions:
Leftover pork knuckle can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the pork knuckle, place it in a baking dish and cover it with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation Ideas:
Serve the sliced pork knuckle on a platter with roasted vegetables and a side of gravy.
Garnishes:
Garnish the pork knuckle with fresh herbs, such as parsley or thyme.
Pairings:
This pork knuckle pairs well with mashed potatoes, roasted vegetables, or a side salad.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting Advice:
- If the pork knuckle is dry, it may have been overcooked. Try reducing the cooking time next time.
- If the skin isn't crispy enough, you can broil the pork knuckle for a few minutes at the end of cooking.
Food Safety Advice:
- Make sure to cook the pork knuckle to an internal temperature of 165°F to ensure it's safe to eat.
- Always wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
Food History:
Pork knuckle, also known as pork hock, is a popular cut of meat in German cuisine. It's often served with sauerkraut and potatoes.
Flavor Profiles:
This pork knuckle has a savory and herbaceous flavor with a crispy skin.
Serving Suggestions:
Serve the sliced pork knuckle on a platter with roasted vegetables and a side of gravy.
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Region: German