Beer Roasted Pork Knuckles
Ingredients
Ingredients:
Salted Pork Knuckle (Origin: Canada) 1 pc
Beer 1can (330ml)
Bay leaf 3-5pcs
Thyme, as needed,
White pepper 10pcs
White vinegar, 2tsp
Black pepper, as needed
Methods:
1. Let the pork knuckle to defrost in the chiller a night before cooking. Boil a pot of water with the pork knuckle, bay leafs, white pepper, white vinegar for 45 mins. Let the pork knuckle in the water for 8-10 hours to eliminate the smell of mutton and oil.
Ingredients
Ingredients:
Salted Pork Knuckle (Origin: Canada) 1 pc
Beer 1can (330ml)
Bay leaf 3-5pcs
Thyme, as needed,
White pepper 10pcs
White vinegar, 2tsp
Black pepper, as needed
Methods:
1. Let the pork knuckle to defrost in the chiller a night before cooking. Boil a pot of water with the pork knuckle, bay leafs, white pepper, white vinegar for 45 mins. Let the pork knuckle in the water for 8-10 hours to eliminate the smell of mutton and oil.
Methods
Ingredients:
Salted Pork Knuckle (Origin: Canada) 1 pc
Beer 1can (330ml)
Bay leaf 3-5pcs
Thyme, as needed,
White pepper 10pcs
White vinegar, 2tsp
Black pepper, as needed
Methods:
1. Let the pork knuckle to defrost in the chiller a night before cooking. Boil a pot of water with the pork knuckle, bay leafs, white pepper, white vinegar for 45 mins. Let the pork knuckle in the water for 8-10 hours to eliminate the smell of mutton and oil.
2. Dry the pork knuckle with kitchen paper and use a fork to puncture the surface. Remove the spreading oil with paper and leave it cool slightly for 15 minutes.
3. Sprinkle black pepper and thyme on the pork knuckle then marinate with 3/4 can of beer for an hour.
4. Preheat the oven to 220 degree and roast the pork knuckle for 40-45 mins until golden crispy. Baste the pork knuckle with the remaining beer every 15 minutes during the roasting time to make it even more crispy.
