丰盛的撒克逊香料猪蹄盛宴
(Hearty Saxon Spiced Pork Knuckle Feast)
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食材
营养
- 份量: 4
- 每份大小: 1个带配菜的腿肉（约350克）
- 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
制作步骤
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1 - 准备香料混合:
在干锅中轻轻烘烤大茴香籽和碎杜松子，激发出其香味。将它们与熏制红椒粉、切碎的大蒜、盐和胡椒混合，制成香料混合物。
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2 - 给猪蹄打分并搓揉调味:
在猪蹄的皮上划出菱形图案，不切入肉中。均匀地在猪蹄上涂抹橄榄油，然后将调味料按摩在皮肤和肉上。
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3 - 将关节部分煎至焦香:
在一个大号的可放入烤箱的锅或荷兰烤锅中用中高火加热橄榄油。将猪蹄肉四面煎至酥脆金黄，每面约2-3分钟。
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4 - 加入香料并炖煮:
加入切成四块的洋葱、捣碎的大蒜瓣、月桂叶，然后倒入啤酒，倒至盖过关节的一半高度。
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5 - 慢烤在烤箱中:
用盖子盖住锅，将其转移到预热至150°C（300°F）的烤箱中。轻轻炖煮3小时，直到肉变嫩，皮变脆，风味充分发展。在最后的30分钟内取下盖子，以增强酥脆感。
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6 - 休息与上菜:
将小牛膝从烤箱取出，静置10分钟后再切片。搭配传统配菜，如酸菜、芥末或烤土豆。
在干锅中轻轻烘烤大茴香籽和碎杜松子，激发出其香味。将它们与熏制红椒粉、切碎的大蒜、盐和胡椒混合，制成香料混合物。
在猪蹄的皮上划出菱形图案，不切入肉中。均匀地在猪蹄上涂抹橄榄油，然后将调味料按摩在皮肤和肉上。
在一个大号的可放入烤箱的锅或荷兰烤锅中用中高火加热橄榄油。将猪蹄肉四面煎至酥脆金黄，每面约2-3分钟。
加入切成四块的洋葱、捣碎的大蒜瓣、月桂叶，然后倒入啤酒，倒至盖过关节的一半高度。
用盖子盖住锅，将其转移到预热至150°C（300°F）的烤箱中。轻轻炖煮3小时，直到肉变嫩，皮变脆，风味充分发展。在最后的30分钟内取下盖子，以增强酥脆感。
将小牛膝从烤箱取出，静置10分钟后再切片。搭配传统配菜，如酸菜、芥末或烤土豆。
关于 丰盛的撒克逊香料猪蹄盛宴 :的更多信息
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.
