Baked pork knuckle is a classic in the Trentino cuisine, as well as in much of the Central European area.
Its savoury and strong taste makes it perfect as a recipe for special occasions or for large meals with friends and family, especially during the colder months.
- 4 pork knuckles without rind
- 4 l sparkling water
- 12 needles rosemary
- 4 leaves bay
- 3 g black pepper
- 4 berries juniper
- q.b. evo oil
- 1 knob butter
- 100 g sugar
- 100 g salt
- Clean the shins of fat and cartilage.
- Place the shanks in a container and immerse themin cold sparkling water; place them in the refrigerator for about 10 minutes.
- Fill a container with 2 litres of sparklingwater, dissolve 100 g sugar and 100 g salt in it and immerse the shanks. Leaveto stand in the fridge for 24 hours.
- Start the blast chiller with the pre-heatingcycle at 70°C with active humidity.
- Whisk together pepper, bay leaf and rosemary.Drain the shanks and place them in a vacuum-packed cooking bag together withthe previously blended herbs. Vacuum-pack them.
- Place the bag in the blast chiller and start thetimed cooking cycle with the following parameters:– duration: 14 hours– cell temperature: 68°C– ventilation: 100%– humidity: lvl 5Set blast chiller to +3°C at the end of cooking.Store in the refrigerator for up to 21 days.
- Drain the shanks, recovering the cookingliquids, with which to prepare a reduction.
- Roast the shanks, brushed with the reduction, at240°C in the oven until golden brown.
How to serve the baked knuckle?
The combination of knuckle and beer is a great classic, especially in mountain restaurants or Bavarian-style breweries. Usually an amber or full-bodied red beer is chosen to balance the very tasty meat.
The most traditional side dish is potatoes, baked, roasted or steamed.