Chef Crispy Pork Knuckle

Steps

How to make it

Prep 25 min · Cook 35 min

1. Clean and dry German pork knuckle 900 g; score the skin; rub inside and out with olive oil 2 tbsp, sea salt 1 tsp, and black pepper 1/2 tsp; marinate 20 minutes; preheat oven to 200°C.
2. Sear skin-side down in a cast-iron pan over high heat until golden (about 5 minutes); flip and sear 2 minutes more to lock juices.
3. Transfer to a roasting pan; bake at 190°C about 35 minutes until skin blisters crisp and meat is tender.
4. During the last 5 minutes, add roasted corn 100 g and fries 250 g to the oven; brush a little more olive oil if needed for color.
5. Rest out of the oven 5 minutes.
6. Carve along the joints; arrange pork knuckle, corn, fries, and sauerkraut 50 g on a large platter.
7. Serve with mustard 適量 for dipping to match Second Floor Cafe chef crispy pork knuckle.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions