2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Typical of the preparation of pork knuckle in Bavaria is that the cooks are not limited in the amount of meat or spices in the recipe. They are not strictly established and are determined by eye and according to the case.
Among the ways to prepare pork knuckle in Bavaria, strongly represented, in addition to the main, is the one with sauerkraut. The main spice used by master chefs there, atypical for our areas, is juniper. It gives a very exotic to us, but also typical of the Bavarian delicacy breath.
Another important point in the preparation of pork shank is the use of goose fat. As it is difficult to find in our country, it is often replaced with lard. The dish is usually served with a garnish of potatoes.
Bavarian pork knuckle
Necessary products: Back pork knuckles with skin and bone, salt, dried garlic, black pepper (grains and ground), rosemary (stalks and dried), juniper berries, 1 onion, 2-3 carrots, 1 garlic, goose / lard, water.
Method of preparation: The knuckles are washed well and dried. If necessary, scrape with a knife.
The bulk spices are mixed. Rub the meat and the skin with the result. The knuckles are arranged in a tray, the bottom of which is covered with fat. Add enough water to cover the bottom.
The onion is cut into four, the carrots are cut into large pieces and the garlic head is cut in half. The products are placed next to the meat together with rosemary stalks, black peppercorns and, if desired, juniper.
The pork shank is baked at 170 degrees. Pour the sauce every 20 minutes. Like the ingredients, the baking time is not strictly defined. It is considered ready when the bone rotates and can come out when pulled. For a crispier skin at the end of baking, you can run the stove fan, if you have one.
In the recipe for Bavarian shank with sauerkraut we are very close to the Bulgarian idea of sauerkraut with meat. Here she is:
Necessary products: 1 kg shank, 10 g goose fat, 1/2 onion, 380 g sauerkraut, ½ tsp. cumin seeds (lightly crushed), pepper, salt, 1 tsp. sugar, 1 tsp. dried juniper, 1 bay leaf, 1/8 liter of white wine, 400 g potatoes, 6 tbsp. mustard.
Method of preparation: Melt the fat in a deep frying pan or saucepan. Fry the chopped onion in it. Add the cabbage. Allow to suffocate. Season with cumin, sugar, pepper, salt, juniper and bay leaf. Top with white wine. The fire is reduced to a minimum.
The well-washed knuckle is placed on the cabbage. Cover with a lid. After 30 minutes, turn and simmer for another 45 minutes. During this time, the potatoes are cooked.
The shank is served in a heated plate. The cabbage is placed as a couch, and the shank is arranged on it. Serve with mustard. Potatoes are served separately.
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