Crunchy tender grilled chicken
Time
Preparation time: 5 min.
Cooking or baking time: 1 hour 40 minutes
Total preparation time: 1 hr. 45 min.
Inspired by another tip, I now set my version how to make a tender yet crispy pork knuckle.
Whether one uses fore or hind leg, makes no difference in the preparation:
- First, I put a sufficiently large pot of salt water or possibly grained broth, add 2-3 bay leaves and some juniper berries. The rind of the knuckle can be cut diamond-shaped before or after cooking
- Approximately Simmer for 60 minutes over medium heat.
- Now I grate the knuckle thick with Löwen mustard or spicy spicy mustard, add some black pepper and put the knuckle in a foil or baking paper designed casserole dish in the oven.
- Bake at 200 degrees for about 40 minutes, possibly turn on the grill in the last minutes.
- Shortly before the end of the roasting time, I over-pour the knuckle with beer, so that the rind becomes particularly crispy.
This fits wonderfully stewed sauerkraut and mashed potatoes.
Maybe it is not necessarily faster than a grilled hock from the beginning, but I think the knuckle tastes more tender.
