Asian pork knuckles
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
3–4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Dutch oven, grill
Ingredients
• 5 pork knuckles à 1 kg
• 8 cloves of garlic
• 100 g fresh ginger root
• 3 stalks of lemongrass
• Salt
• Pepper
• 150 g brown sugar
• 3 star anise
• 6 cloves
• 4 cinnamon sticks
• 10 g black peppercorns
• 3 red chillies, dried
• 1 kaffir leaf
• 100 ml soy sauce
• 1.2 l Asian stock
• 8 tablespoons oil
• 50 g honey
• ½ tsp curry powder
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preparation
➊ Score the pork rind on the knuckle with a sharp knife down to the white fat and then rub generously with salt and pepper.
➋ Roughly crush the garlic, peel the ginger and cut into thin slices. Cut the lemongrass into 2 cm pieces. Preheat the Dutch oven for frying and caramelize the brown sugar in the pan.
➌ Then add garlic, ginger, lemongrass, star anise, cloves, cinnamon, peppercorns, chili peppers and the kaffir leaf. Deglaze with soy sauce and Asian stock, then add 4 l of water and bring to the boil. Add the pork knuckles and simmer in an open pan over a low heat for 1 ½ hours.
➍ Remove the knuckles from the stock and let them drain. Then grill the knuckles indirectly in the preheated grill at 160 °C for 1 ½ hours. Mix the honey with the curry and brush the knuckles with it 30 minutes before the end of the cooking time. In the last 5-10 minutes, heat the grill to 250 °C and crisp up the rind.
Recipe from “Bergische Röstaromen”
The cheerful "Family&Friends" grill team with a shared passion for culinary enjoyment. In addition to boss Ralf Surges, the team includes the "Rösties" Elke, Frank, Katja, Noah and Thomas. In 2011, they were seen grilling masterfully for the first time at the Bergisch BBQ competition, where they were able to climb the winner's podium in the pork fillet category as amateurs.
Recipe from FIRE&FOOD issue 04/2015
