Ingredients with Measurements:
- 1 pork knuckle (about 3-4 pounds)
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1/4 cup olive oil
Special equipment needed:
- Grill
- Meat thermometer
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, salt, black pepper, and olive oil.
3. Rub the garlic and herb mixture all over the pork knuckle, making sure to get it into all the nooks and crannies.
4. Place the pork knuckle on the grill and cook for about 1 1/2 to 2 hours, or until the internal temperature reaches 145°F.
5. Let the pork knuckle rest for 10-15 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Grill temperature: medium-high heat
Internal temperature of pork knuckle: 145°F
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 25g
Protein: 38g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 1000mg
Substitutions for ingredients:
- You can use dried herbs instead of fresh herbs, but use half the amount.
- You can use vegetable oil instead of olive oil.
Variations:
- You can add lemon zest to the garlic and herb mixture for a citrusy flavor.
- You can use different herbs, such as oregano or sage, depending on your preference.
Tips and tricks:
- Make sure to let the pork knuckle rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork knuckle is cooked to the correct temperature.
- Baste the pork knuckle with the garlic and herb mixture every 30 minutes for added flavor.
Storage instructions:
- Store leftover pork knuckle in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pork knuckle in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the sliced pork knuckle on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
- Fresh herbs, such as rosemary or thyme
- Lemon wedges
Pairings:
- Roasted vegetables, such as carrots or potatoes
- Grilled corn on the cob
- Coleslaw
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the pork knuckle is not cooked through, continue cooking until the internal temperature reaches 145°F.
- If the pork knuckle is dry, try basting it with the garlic and herb mixture more frequently.
Food safety advice:
- Make sure to cook the pork knuckle to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and any surfaces that come into contact with raw pork to prevent cross-contamination.
Food history:
- Pork knuckle is a traditional German dish, often served with sauerkraut and potatoes.
Flavor profiles:
- The garlic and herb mixture gives the pork knuckle a savory and aromatic flavor.
Serving suggestions:
- Serve the grilled pork knuckle with a side of sauerkraut and potatoes for a traditional German meal.
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