It's becoming one of my favorite pork meals. I get pissed off when they sell em without the skin.
Here's some with the skin. The fat is so damn tasty, melt in your mouth goodness.
>>21626237>>21626246Pork knuckles (Schweinshaxe) are a national treasure. Is it already time for Oktoberfest again?
>>21626320I mean probably, I'm not German but October is right around the corner. They make it with a crispy skin there, I should research those recipes, I have 3 big ones in freezer and want to try to make em some other way although oven slow cooked in the oven amazing. Probably same technique they do with pork belly.
So what is it, just braised pork knuckles?
>>21626341Here is how they do it in Munich.https://youtu.be/C4rN3ycYM_c
>>21626342Yep
>>21626343So he pours the beer for the skin to caramelize, interesting. Might try that. I see he uses some dark beer like Guinness I presume.
>>21626237No, as it's often more inedible junk than actual meat.
>>21626422Skill issue
>>21626422>junk>actual meatThe fuck are you even talking about. It's one of the best parts of the pig. The meat is tender and juicy, I like it better than pork shoulder.
>>21626451No skill can turn gristles into something edible. >>21626463Pork shoulder is obviously better.
>>21626488It needs more fat. Those fuckers always trim the fat. I need to find a good butcher.
>>21626356Oh alright. I'm sure it was delicious, I love pork knuckles myself.Anyone have any suggestions as to what to make with pork loin? I have two frozen pork loins I need to use
>>21626520I prefer that it's lean. Will still come out tender if braised properly.
>>21626591Roulade with a buttery cranberry sage stuffing
>>21626591Loin in mushroom cream sauce is a sunday staple. Add your favorite carbs to it. We usually eat it with butternoodles of some sorts but some kind of roasted potato goes hard with it as well. Also peas. Cut the loin against the grain into 4 to 6cm pieces, hammer them softly if youre not so confident about them. Give them hard and quick heat in oil until both sides crisp up. Make a creamsauce in the pan to your liking and reintroduce the loin pieces, let them finish in the sauce for an hour on lowest flame possible. Perfected in 2-3 tries, easily. Given your creamsauce is already practiced, that is.Another banger is properly hammered loinsteaks. Same cut but truly flatten them out this time. Do whatever with em, its just a nice base for pretty much everything that fits lean meats. Stuffing those guys with ham/bacon and gouda, then deepfrying them is a nice a quick take on the Cordon Bleu.
>>21626699Those look to die for man, not gonna lie.
>>21626699would
>>21626699>I prefer that it's lean.Porklet detected. You have no idea what you are doing. Pork fat is a super food and tastes great. You sound like a weak little pussy.
>>21626699Dry shoe leather
>>21626591Yeah, it was very good. 3-4 hours on 320F/160C. Did a mash potato the next day which paired very nicely. Got left with a lot of broth and made a sauce, should have taken pictures.
