Bavarian Pork Knuckle with Rotkohl

by Oliver Hagen July 18, 2020 2 min read

Bavarian Pork Knuckle with Rotkohl

Serves 2 | 3 Hours

David, our resident German butcher said “You must serve one knuckle person, that’s how we do it in Germany”. How could we argue with the expert? It might seem like a lot, but trust us, you’ll get through it! Pair the knuckle with a sweet and sour red cabbage (Rotkohl) and some creamy mash. Fill a stein with Weihenstephan Tradition Bayrisch Dunkel and you’ll be transported straight to Oktoberfest. Das ist gut.
 

Ingredients:

From Hagen's:

2 pork knuckles
500ml of beef stock

From the pantry or Hagen's veggie box:

1 bottle of dark German beer
2 onions, roughly chopped
1 tbsp of Mount Zero Pink Lake Salt
1 tbsp of cracked black pepper
1 tbsp of caraway seeds, smashed

For the German Rotkohl (red cabbage):

1 red cabbage, finely shredded
2 apples, cored and grated
2 tbsp of Saint David Dairy Butter
1/2 cup of white wine vinegar
1/2 cup of water
Pinch of caraway seeds
4 tbsp of black currant jam
1-2 tbsp of sugar

*Serve one per person if you want to feed more.

Method:

1. For the red cabbage: remove and discard the outer leaves. Cut the cabbage in to quarters and remove the core. Shred very finely. Core the apples and grate. Melt the butter in a large saucepan over a low heat, add the cabbage and apples and toss for 5 minutes, making sure not to burn the cabbage. Add the vinegar, water, caraway, salt and pepper to taste, cover with a lid and cook over low heat, until cabbage is tender. This will take around 1 1/2 - 2 hours. Remove from the heat, add the black currant jam and sugar and stir.

2. Preheat your oven to 120c. Remove the pork knuckle for the bag. Score the skin with a sharp knife about 1cm apart. Rub the salt, pepper and caraway seeds into the skin and flesh making sure to get plenty in to the scores you have just made. Pour around 400ml each of beer and beef stock in to a roasting pan, preferably one with a rack that can suspend the knuckles above the liquid. 

3. Pop the knuckles in to the liquid along with the chopped onions and place in the oven. Cook for 15 minutes then turn the knuckles over and return to the oven for another 15 minutes. Remove the knuckle and place on a wire rack over the roasting pan and return to the oven for 1 1/2 - 2 hours.

4. Turn the oven up to as hot as it gets and cook for a further 30 minutes ensuring you get a nice crispy skin and some good crackling. You may want to turn the grill on, just be careful not to burn the skin. Remove from the oven and set the knuckles aside to rest.

5. Strain the pan juices in to a small pot and pour in the remaining beer and stock and bring to the boil. This will be your gravy. If you like your gravy thicker, dissolve some plain flour in water and stir in to the gravy.

6. Serve your crispy knuckle with plenty of red cabbage, perhaps some creamy mash with lashings of gravy. Drink some German beer, the original craft brewers.



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Serves 4 | 45 Minutes

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From Hagen's:

Steak 1x 750 gram T-Bone

For the Salsa Verde 

1 banana shallot 

50 gram pickled jalapenos 

50 grams capers in brine drained  

1 tin Ortiz anchovy 

2 cloves garlic 

120 ml red wine vinegar

½ bunch parsley flat leaf 

½ bunch of coriander 

½ bunch mint

220 ml olive oil 

Flake salt pinch

 

For the tomato salad 

8 X Good quality Ripe truss/Roma tomatoes 

1 banana shallot

200 ml x Extra virgin olive oil 

100 ml x Red wine vinegar 

½ bunch green basil 

½ bunch thyme 

50 gram Capers 

 

Method

  1. Remove the T-bone from the fridge and place on a plate leave out on the bench to come up to room temperature, light your BBQ so it gets nice and hot
  2. Pick the parsley,coriander and mint separating the leaves and the stalks, finely chop and put in a bowl 
  3. Peel both the shallots set one aside for the salad, finely dice one of the shallots and add to the bowl with the herbs
  4. Remove the anchovies from the tin and finely chop these along with the jalapenos, add these to the bowl with the herbs, grate both the garlic cloves in to this bowl and mix adding the olive oil and the red wine vinegar and a good pinch of flake salt, mix well and set aside in the fridge 
  5. Finely slice the other shallot and place in a bowl with the capers, thyme and red wine vinegar, leave to marinade for 15 minutes, once that time is up add the olive oil 
  6. Slice the tomatoes into rounds and lay out on a large plate, season well with sea salt and freshly ground black pepper 
  7. Place the thyme and rosemary together and tie with a piece of string, place the bunch into a small bowl of olive oil and brush the olive oil all over the steak, season well with flake salt and freshly ground black pepper 
  8. Place the steak flat on the BBQ and brush again with the rosemary and thyme brush, repeat this process every 5 minutes during the cooking after approx. 10 minutes turn the steak and cook for a further 8 minutes, remove from the grill and allow to rest (if you can use a temperature probe top measure the middle of the meat we want the internal temperature to be 55c, probes are a great investment to help your cooking)
  9. Spoon the caper and shallot dressing over the top of the tomatoes and place the basil over the top of that 
  10. After 10 minutes resting, remove the steak from the bone using a sharp knife and slice, spoon over the top of the steak the anchovy Salsa Verde and leave the remainder on the side serve immediately 
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