Recipe: German Pork Knuckle
This german knuckle is inspired by Mike's trip to Berlin. Delicious, succulent and ridiculously cheap to make. You're going to love it, it's a real winter warmer.
For The Pork Knuckles
- 20 g lard
- 2 pork knuckles (ham hock)
- 1 onion
- 2 carrots
- 2 cloves garlic
- 2 tsp yellow mustard seeds
- 1 tsp juniper seeds
- 1 tsp caraway seeds
- 2 bay leaves
- 500 ml wheat beer
- 500 ml water
- 1 tsp cornflour
- 1 tbsp water
For The Mashed Potato
- 1 kg russet potatoes (or any floury variety)
- 1 tbsp olive oil
- 250 ml whole milk
- 150 g unsalted butter
Cook The Pork
Heat the lard in a large saucepan or stockpot over a high heat.
Score the pork in a diamond shape, season well with salt and pepper and fry in the lard until well browned on all sides.
Peel and dice the onion and carrots . Peel and crush the garlic.
Add them to the pan once the pork has browned, then throw in the mustard seeds, juniper, caraway seeds and bay leaves.
Pour in the wheat beer and the water, scrape the bottom of the pan to lift off any sticky bits, then turn the heat down to low and add a lid. Simmer very gently for 2 hours, until the meat is very tender.
Cook The Potatoes
Preheat an oven to 180ºC.
Rub the potatoes in oil salt and pepper and place them onto a baking tray. Bake them in the oven for 1 hour and 15 minutes.
Roast The Pork
Turn the oven up to 200ºC.
Transfer the pork to a plate and strain the liquid into another large saucepan. Save the vegetables and spices and tip them into a roasting tray, then place the pork on top. Pour about 100ml of the liquid into the bottom of the roasting tin and place it in the oven for 30 minutes, until the meat has crisped up on the outside.
Make The Sauce
Stir the cornflour into the water then pour the mix into the reserved liquid. Stir over a medium-high heat for 10 minutes until it thickens into a sauce.
Mash The Potatoes
When the potatoes are soft all the way through (test by poked a knife through) take a clean kitchen towel and peel them. Put the flesh into a mixing bowl, season and mash well.
Pour the milk into a medium saucepan and put it over a low heat. Add the butter and let it melt into the butter.
Add half of the milk and butter and stir just enough to combine.
Grab a large coarse sieve and using a spatula or plastic paddle push the potato through into another saucepan, scraping the bottom regularly.
Once all the potato is through, put the pan over a low heat and add the remaining milk and butter to make a smooth, loose mix. Season well.
Divide the mash between 4 plates and serve a pork knuckle each. Pour over the gravy and serve.
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