Crispy pork knuckle in the frying tube - & the kitchen stays clean
Time
Total preparation time: 2 hours
preparation
- Wash the knuckle briefly with cold water and pat dry. Approximately Heat 1 liter of water in the pressure cooker. The knuckle in the warm water, close the pot and pre-cook for 15 to a maximum of 20 minutes.
- Season the knuckle with salt, pepper and cumin to taste, then place in a roasting tube, add 100 ml of water or meat broth.
- Cut the frying tube very small at the top so that the overpressure can escape. Place the tube in a flat, fire-proof container (baking dish or similar). In the NOT preheated oven at approx. 200 degrees hot air on average. Cook for 90 minutes.
- Then remove the knuckle from the frying tube and continue to ferment with the spilled liquid in the refractory bowl with the grill switched on.
- Brush the knuckle with a mixture of 100 ml beer and 1 tbsp sugar regularly and everywhere. If the knuckle throws bubbles on the whole rind, it is ready to serve.
Hmmmmmmm!
