German Crispy Pork Knuckle Recipe

German Crispy Pork Knuckle Recipe

• 5g green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 1 large pork knuckle (about 3 lbs or 1.5 kg), skin on
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1/4 cup white wine (optional)
• 1/4 cup beer (preferably a dark beer)
• 1 tablespoon caraway seeds
• 1 tablespoon black peppercorns
• 1 bay leaf
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish
• Optional: 1/4 cup toasted sesame seeds, for garnish

1. Prepare the Green Tea Rubs:
   • Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the pork knuckle.
2. Season the Pork Knuckle:
   • Pat the pork knuckle dry with paper towels. Rub the green tea rubs all over the pork knuckle, pressing the rubs into the skin to ensure they adhere well. Season the skin with salt and black pepper.
3. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
4. Sear the Pork Knuckle:
   • Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the pork knuckle on all sides until browned, about 3-4 minutes per side.
5. Simmer the Pork Knuckle:
   • In a large pot, combine the finely chopped onion, minced garlic, chicken broth, white wine (if using), beer, caraway seeds, black peppercorns, and bay leaf. Bring the mixture to a simmer and cook for about 1 hour, or until the pork knuckle is tender.
6. Dry the Skin:
   • Remove the pork knuckle from the liquid and pat it dry with paper towels. Place the pork knuckle on a wire rack set over a baking sheet. Let it air dry in the refrigerator overnight to ensure a crispy skin.
7. Roast the Pork Knuckle:
   • Preheat your oven to 400°F (200°C). Place the pork knuckle, skin-side up, on the wire rack in the oven. Roast for 30-40 minutes, or until the skin is crispy and golden brown.
8. Finish and Serve:
   • Remove the pork knuckle from the oven and let it rest for 10 minutes. Transfer the pork knuckle to a serving plate. Garnish with chopped fresh parsley and, if desired, toasted sesame seeds.
9. Serve Immediately:
   • Serve the German Crispy Pork Knuckle immediately, enjoying the tender, flavorful meat with the crispy skin and the subtle hint of green tea from the rubs.