Ingredients with Measurements:
- 1 pork knuckle (about 3-4 lbs)
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 eggs
- 1/2 cup milk
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot
- Meat thermometer
Step-by-step instructions:
1. Preheat the deep fryer or large pot of oil to 350°F.
2. Rinse the pork knuckle under cold water and pat dry with paper towels.
3. In a large bowl, mix together the flour, salt, black pepper, paprika, garlic powder, onion powder, thyme, and oregano.
4. In a separate bowl, whisk together the eggs and milk.
5. Dip the pork knuckle into the egg mixture, then coat it in the flour mixture, pressing the flour onto the meat to ensure it sticks.
6. Carefully place the pork knuckle into the hot oil and fry for about 20-25 minutes, or until the internal temperature reaches 165°F.
7. Remove the pork knuckle from the oil and place it on a wire rack to cool for a few minutes.
8. Serve hot and crispy.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
Oil temperature: 350°F
Internal temperature of pork knuckle: 165°F
Serving size:
4-6 servings
Nutritional information:
Calories: 600
Fat: 35g
Carbohydrates: 35g
Protein: 35g
Substitutions for ingredients:
- You can use any type of flour you prefer, such as whole wheat or gluten-free flour.
- You can adjust the spices to your liking or use a pre-made seasoning blend.
Variations:
- You can add a tablespoon of hot sauce to the egg mixture for a spicy kick.
- You can use boneless pork chops instead of a pork knuckle.
Tips and tricks:
- Make sure the oil is hot enough before adding the pork knuckle to ensure a crispy crust.
- Use a meat thermometer to ensure the pork is cooked to the proper temperature.
- Let the pork rest on a wire rack to prevent it from getting soggy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pork knuckle in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pork knuckle on a large platter with a side of dipping sauce.
Garnishes:
Garnish with fresh herbs, such as parsley or thyme.
Pairings:
Serve with a side of mashed potatoes and roasted vegetables.
Suggested side dishes:
Mashed potatoes, roasted vegetables, coleslaw, or a side salad.
Troubleshooting advice:
- If the crust is not crispy enough, make sure the oil is hot enough before adding the pork knuckle.
- If the pork is not cooked through, continue frying until the internal temperature reaches 165°F.
Food safety advice:
Make sure to handle raw pork properly and wash your hands and utensils thoroughly after handling.
Food history:
Crispy fried pork knuckle is a popular German dish, also known as Schweinshaxe.
Flavor profiles:
The pork knuckle is crispy on the outside and tender on the inside, with a savory and slightly spicy flavor from the seasoning blend.
Serving suggestions:
Serve with a cold beer or a glass of white wine.
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Region: German