08
Aug
Firstly to marinate the pork knuckle to get the seasoning flavours into the flesh as well as the salt. This crispy pork knuckle is very easy to prepare.
Sprinkle with vegetable spice mix.
Crispy pork shank recipe. Remove the shanks from the pot and set on a wire rack over a sheet tray. Allow the shanks to drain and cool 25 to 30 minutes. If you have time you can also place the shanks in the refrigerator uncovered for 2 to 3 hours this will really help dry the outsides of the shanks so that when you fry them they will get super crispy and also wont splatter as much.
In a medium enameled cast-iron casserole combine the apple cider with the brown sugar salt pickling spices and chiles. Stir until the sugar and salt dissolve. Add the pork shanks to the pot.
This crispy pork knuckle is very easy to prepare. As long as you have an oven or even an airfryer at home you can get similar results as ours ie. Place pork upright on a plate then leave uncovered in the fridge overnight.
The purpose of this is twofold. Firstly to marinate the pork knuckle to get the seasoning flavours into the flesh as well as the salt. Secondly to dry out the skin to ensure we get that awesome crispy crackling.
Preheat oven to 350 degrees. One trick for getting the skin nice and crispopen up he package and let the skin dry in the fridge overnight. Put the Haxe hock on the roasting pan moisten with a just a bit of beer and salt and pepper it.
Also you can rub it with a clove of garlic. Pre-heat your oven to 325F. Poke the skin of the pork knuckle a dozen times with a sharp knife.
Rub salt and pepper into the skin. Cut the potato and onion into chunks and put them into a. Place the pork shanks upright in the pan and pour the beer all round the pork and place in your pre-heated 500F oven middle rack uncovered for 30-40 minutes or until crackling has formed the skins is hard when you tap it.
Now reduce to 280F and continue the slow roast. Hot smoked pork shanks are a delicious but sometimes overlooked application for pork that you should definitely try out this summer. The flavorful shank takes full advantage of the seasoning applied to it the long cooking time that comes with smoking being the perfect way to tenderize the naturally tougher cut.
What you end up with is a truly mouthwatering piece of pork. Season with garlic salt and pepper. Slow roast the pork shanks at 300 degrees until they are 160 degrees and very tender with a brown crispy skin.
This will take at least 3 - 5 hours depending on the size of the shanks. Preheat oven to 350 F. Remove pork hock from the pot and place it on the rack of a roasting pan.
Pour half a bottle of beer and about a cup of the cooking water into the bottom of the pan. Rub the pork knuckle with caraway seeds and salt while preheating the oven to 390F 200C. Place the hock on a rack in a roasting pan and bake for 90 minutes.
Photo 5 How to make. Crispy Pork Shank 4 Cleaned pork shanks 2 ea. Carrots peeled and chopped 1 cup Celery washed and chopped 2 ea.
Yellow onion rough chopped 2 ea. Sprigs of thyme 1 ea. Bay leaf 5 clove Garlic whole 6 qt.
Chicken stock 1 cup Red wine to taste Salt and pepper Preparation. Heat a large rondo or braising pan over medium-high heat. Season pork shanks with salt.
At the bottom of an earthenware clay pot place slices of onions crosscut into 14 pieces. Place the shank on top lay peeled whole potatoes around it. Sprinkle with vegetable spice mix.
Boil pork shanks in a pot of water with caraway seeds garlic salt and pepper covered for one hour. Use just enough water to submerge the shank in the pot you are using and season water sufficiently so you dont need to season the meat again after cooking. Keep this water for stock.
After one hour let shank cool down to room temperature.