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Before you jump to Crispy Pork Knuckle In Dark Beer / Schweinshaxe recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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To sum up, it is not hard to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to crispy pork knuckle in dark beer / schweinshaxe recipe. To cook crispy pork knuckle in dark beer / schweinshaxe you need 4 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare Crispy Pork Knuckle In Dark Beer / Schweinshaxe:
- Provide 1.5 kg whole pork knuckle
- Take 1/2 tbsp salt
- Take 1/4 tbsp black pepper
- Prepare 500 ml can of dark beer
Steps to make Crispy Pork Knuckle In Dark Beer / Schweinshaxe:
- Best use large and whole pork knuckle of 1.5 kg,
- Making do with what I had only cut up of pork knuckle,,,(MOST IMPORTANTLY) Fridge the pock knuckle with its skin expose overnite,,or Pat dry the pork knuckle then season with salt and black pepper then pour some beer on the base of the baking tray
- Bake it at 180C /350 F with for 3 to 4 hour depending on the size and thickness of the pork,you can cover the top loosely with aluminum foil if the top skin brown too quickly
- Baste it every 45 minutes with dark beer over the pork knuckle and mostly on the baking dish to keep the pork knuckle moist,about 1/4cup everytime
- After 25 minutes take it out of the oven,,,,The secret to a crispy crunchy skin is the pierce it with fine sharp stainless steel.. all skin area
- Lastly Baste with the dark beer on the skin and broil for another few minutes then off heat and let it rest and serve
- Crispy pork knuckle in dark beer
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