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How to make German-style roasted pork knuckle?
Ingredients:
• 1 pork knuckle (about 1-1.5 kg)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon caraway seeds (optional)
• 2 garlic cloves, minced
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 500 ml (2 cups) of dark beer (optional)
• 500 ml (2 cups) of beef or vegetable broth
• 2 tablespoons vegetable oil
• 1-2 bay leaves
For Serving:
• Sauerkraut
• Mashed potatoes or potato dumplings
• Gravy
Instructions:
1. Prepare the Pork Knuckle:
• Preheat your oven to 180°C (350°F).
• Rinse the pork knuckle under cold water and pat it dry with paper towels.
• Score the skin of the pork knuckle in a crisscross pattern. This helps the fat render and the skin become crispy.
• Rub the pork knuckle with salt, pepper, caraway seeds (if using), and minced garlic.
2. Sear the Pork Knuckle:
• In a large ovenproof pot or Dutch oven, heat the vegetable oil over medium-high heat.
• Sear the pork knuckle on all sides until it is browned. This should take about 8-10 minutes.
3. Prepare the Vegetables:
• Add the chopped onion, carrot, and celery to the pot. Cook them for 5 minutes until they start to soften.
4. Roasting:
• Pour the dark beer and beef or vegetable broth into the pot with the pork knuckle and vegetables.
• Add the bay leaves and bring the liquid to a simmer.
• Cover the pot and transfer it to the preheated oven.
• Roast the pork knuckle for about 2 to 2.5 hours, basting it occasionally with the cooking juices. The meat should be tender and the skin crispy.
5. Crisp the Skin:
• To achieve extra crispy skin, remove the lid during the last 30 minutes of roasting and increase the oven temperature to 220°C (425°F).
6. Serving:
• Once done, remove the pork knuckle from the oven and let it rest for a few minutes.
• Serve with sauerkraut, mashed potatoes or potato dumplings, and a generous drizzle of the gravy made from the roasting juices.
Enjoy your hearty and flavorful German-style roasted pork knuckle!