welcome friends if you've been watching the series where Jamie and I break down
the pig here on the countertop you will have seen me cut this pork hock off of
the pig perfect and then we'll just take the knife and finish off the cut okay
and I've been searching around for a recipe to cook with it because I often
don't cook with pork hock in fact this will be the first ever pig knuckle that
I've ever cooked that isn't cured and smoked usually when I see one of these
it's cured and smoked and I put it in soup and I absolutely love it in soup
especially a french-canadian pea soup but I've got a fresh pork knuckle what am I gonna
do with it I thought about just turning it into pork stock where I used the
trotters and some of the bones and that's what I've got here but I thought
no there's too much good meat on this so I'm gonna make this in a pseudo German
style dish which is just braised in the oven or sort of braised in the oven and
we start off by scoring the skin just in a crisscross pattern you just want to
get through the skin to the fat and over the course of the cooking this should
open up and create a wonderful crisscross pattern of crispy skin you
want to get all sides okay so I've got one clean hand and one hand covered in
pork so with the clean hand I'm going to spread a salt and pepper over the hock
covering it all and then rubbing it in you want to get the salt and pepper
everywhere
now of course there's lots of other spicing that you could use here caraway
seeds would be fantastic I kind of like caraway seeds but I'm on the fence and I
thought I'd leave them out this time just so that I could taste the rest of
what's going on with it the caraway seeds overpowering it so I have a cast
iron sort of it's a small herb reserve and to that I'm going to add a layer of
onions right on the bottom then I'm going to put the pork hock in and I'm
going to stand it up on top of the onions and then around that I'm gonna
spread some sliced apples and hopefully it won't Teeter over too badly let's get
the rest of that in there to that I'm going to put in the pork stock if you
don't have pork stock you could use chicken stock or you could just use
water I know that it pretty much various points during this process I will be
adding water to this you've got to watch it and make sure that there's always a
little bit of liquid in the bottom of the pan okay so I'm going to slide this
in the oven and it'll probably take three to four hours
your favorite pork I can smell the sauerkraut though well so it's um it's
served with sauerkraut and the apples and onions that it's yeah sauerkraut and
apples always call them oh I know one another really well so as much as that's
a nice presentation I'm immediately going to take it off so if you serve up
some sauerkraut there giuls oh look at that skin beautiful sorry did
I make that face I did make that face they make that face so this looks really
good it's nice and moist it's really moist
okay go how much Happel would you like with your sour yeah a little bit just to
take the bite off I find that the apple really helps the sauerkraut yeah I find
the same okay so a little bit of Apple go on top fat take that one
okay that's nice what's moist it's got lots of flavor
mm-hmm still pork but that's okay that's what the sour credits for so I never see
pork hocks at the mainline grocery store except smoked cured and smoked and I'm
surprised that I've never searched that out because I really like that I like
this dinner this is a and it's so easy to make cuz it just goes in the oven and
you forget about it ah yes always a joy and then you throw the sauerkraut in I
always like sauerkraut mm-hmm this is really good so we're not gonna say much
more about this because it's obviously we're just gonna keep eating it so check
out the videos where we're breaking down the pig get yourself a pork hock and
make this it's excellent thanks for stopping by see you again soon
you
okay the skin don't do it no oh the skin he's not for me I totally understand
people love it but no it's just so crispy mm-hmm it is not the skin it's
the I just the texture is not for me yeah amazing
that's worth making this dish forget about the meat just the skin yeah but
you can only eat one bite you know that three bites in that's just too much
mm-hmm doesn't matter even one bite makes it worth
you