German Salted Pork Knuckle

Name: German Salted Pork Knuckle
Prep time: 1 h 5 min
Cook time: 4 h
Total time: 5 h 5 min
Cuisine: Chinese
Ingredients: 8000 g (approx 5) pork knuckle; 350 g caraway (crushed); 450 g black pepper (crushed); 200 g white pepper (crushed); 1000 g refined salt; 37.5 g sodium nitrite; 150 g vitamin C; 450 g German sweet wine

German-style cured pork knuckle made using Jinhua ham techniques, flavored with caraway and pepper, and cured in three stages to balance nitrites and vitamin C.

5h 5m

Easy

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Ingredients

pork knuckle 8000 g (approx 5)

caraway (crushed) 350 g

black pepper (crushed) 450 g

white pepper (crushed) 200 g

refined salt 1000 g

sodium nitrite 37.5 g

vitamin C 150 g

German sweet wine 450 g

Instructions

Spice Curing

First, coat the pork knuckle with crushed caraway, black pepper and white pepper and cure for one day to allow the spice flavor to penetrate deep into the pork knuckle as early as possible.

Adding Vitamin C

Second, mix in vitamin C. Vitamin C has three functions: besides inhibiting the formation of ammonium nitrate from sodium nitrite, it also acts as an antioxidant and meat tenderizer.

Mixing in Curing Mixture

Third, season the mixture: about 20 minutes after adding vitamin C, mix in the curing mixture made with sodium nitrite, refined salt and German sweet wine. After mixing evenly, stack neatly in a steel basin, place in the freezer to cure for about one week. During this period, take out the pork knuckle and stir it once every day to ensure even distribution of the curing mixture.

Cooking

Smoking the cured pork knuckle in a smoker is the standard method for making German Salted Pork Knuckle. Some people also coat the pork knuckle with malt sugar and deep-fry it over high heat in oil, which is the famous Cantonese Crispy Pork Knuckle.