وليمة فخذ الخنزير بالتوابل الساكسوني الشهية
(Hearty Saxon Spiced Pork Knuckle Feast)
(0 المراجعات)
المكونات
-
1.5 kilograms عظم ساق الخنزير
(Use a well-marbled knuckle with skin on)
-
2 tbsp بذور الكراوية
(Lightly toasted for extra flavor)
-
1 tbsp توت العرعر
(Crushed gently to release aroma)
-
1 tbsp بابريكا مدخنة
(Adds earthiness and smokiness)
-
5 whole فصوص الثوم
(One half crushed, others minced)
-
1 large بصل
(Quartered)
-
3 leaves أوراق الغار
(For aromatic braise)
-
500 ml بيرة
(Use a rich lager or dark ale)
-
2 tbsp ملح
(Coarse sea salt)
-
1 tbsp فلفل أسود
(مفتوح حديثًا)
-
3 tbsp زيت الزيتون
(For initial searing)
(Use a well-marbled knuckle with skin on)
(Lightly toasted for extra flavor)
(Crushed gently to release aroma)
(Adds earthiness and smokiness)
(One half crushed, others minced)
(Quartered)
(For aromatic braise)
(Use a rich lager or dark ale)
(Coarse sea salt)
(مفتوح حديثًا)
(For initial searing)
التغذية
- الحصص: 4
- حجم الحصة: 1 knuckle with sides (approx. 350g)
- Calories: 780 kcal
- Carbohydrates: 10 g
- Protein: 75 g
- Fat: 55 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 1200 mg
- Cholesterol: 220 mg
- Calcium: 40 mg
- Iron: 4 mg
التعليمات
-
1 - Prepare Spice Rub:
Toast caraway seeds and crushed juniper berries lightly in a dry pan to bring out their flavor. Combine them with smoked paprika, minced garlic, salt, and pepper to create the spice rub.
-
2 - Score and Rub Pork Knuckle:
Score the skin of the pork knuckle in a diamond pattern without cutting into the meat. Rub olive oil evenly over the knuckle, then massage the prepared spice rub all over the skin and meat.
-
3 - Sear the Knuckle:
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the pork knuckle on all sides until the skin is crispy and golden, about 2-3 minutes per side.
-
4 - Add Aromatics and Braise:
Add the quartered onion, crushed garlic cloves, bay leaves, and pour the beer to halfway cover the knuckle.
-
5 - Slow Roast in Oven:
Cover pot with a lid and transfer to a preheated oven at 150°C (300°F). Braise gently for 3 hours until the meat is tender, skin crispy, and flavors well developed. Remove lid in the last 30 minutes to enhance crispiness.
-
6 - Rest and Serve:
Remove the knuckle from the oven and let it rest for 10 minutes before slicing. Serve with traditional sides such as sauerkraut, mustard, or roasted potatoes.
Toast caraway seeds and crushed juniper berries lightly in a dry pan to bring out their flavor. Combine them with smoked paprika, minced garlic, salt, and pepper to create the spice rub.
Score the skin of the pork knuckle in a diamond pattern without cutting into the meat. Rub olive oil evenly over the knuckle, then massage the prepared spice rub all over the skin and meat.
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the pork knuckle on all sides until the skin is crispy and golden, about 2-3 minutes per side.
Add the quartered onion, crushed garlic cloves, bay leaves, and pour the beer to halfway cover the knuckle.
Cover pot with a lid and transfer to a preheated oven at 150°C (300°F). Braise gently for 3 hours until the meat is tender, skin crispy, and flavors well developed. Remove lid in the last 30 minutes to enhance crispiness.
Remove the knuckle from the oven and let it rest for 10 minutes before slicing. Serve with traditional sides such as sauerkraut, mustard, or roasted potatoes.
المزيد عن : وليمة فخذ الخنزير بالتوابل الساكسوني الشهية
Saxon Spiced Pork Knuckle: Tradition on a Plate
Saxon Spiced Pork Knuckle offers a rich gateway into the rustic culinary traditions of Germany's Saxony region. Marinated in a fragrant blend of earth-inspired spices like caraway and juniper berries, this dish celebrates the robust and hearty flavors that characterize the German countryside. The slow braise in beer tenderizes the pork knuckle and imbues it with malty sweetness and gentle bitterness—the combination of which mellows the powerful spices.
The roasting method, featuring an initial sear to render fat and achieve crackling that's crisp without becoming tough, showcases expert cooking technique balancing texture and flavor. This slow and steady cooking tradition reflects the heritage of old-world German cuisine, offering a festive centerpiece especially popular at communal gatherings or special occasions.
Tips & Notes
- Toasting the spices fresh immediately before using awakens their aromatic oils, making a dramatic difference in taste.
- Scoring the skin should be done delicately to avoid cutting into the meat — this allows the fat under the skin to render gently and the spices to penetrate.
- Resting the meat after cooking lets the juices redistribute, improving moisture and flavor.
History & Cultural Significance
Pork knuckle has long been a festive staple in German-speaking countries, especially in Saxony. It epitomizes a culinary tradition that celebrates robust meats and comforting dishes made for chilly winters and celebrations like Oktoberfest. Beer braising complements the agricultural heritage, as the rich barley malts and hops pair beautifully with pork.
Unique Aspects & Personal Thoughts
This recipe spotlights the harmonious interplay of simple regional ingredients elevated through thoughtful spice use and cooking techniques. It transforms the humble pork knuckle from everyday fare into an artistic celebration of Saxon culinary pride. Home cooks will enjoy the process and deeply satisfying flavors that speak of warmth, community, and history on every crispy, juicy bite.
