How to use a roasted pig knuckle?
I bought this from a farmers market vendor who sells fabulous rotiserrie chicken. There was a handwritten but vague recipe of throwing some veggies in a pot with the bone ... um cooking it I think ... then something about crisping up the meat and adding it.
I'm not looking for that recipe, but if someone has something similar sure.
Any ideas how to use this?
I'm considering two soups ... cabbage, potatoes and the pig's knuckle ... or ... beets, greens and knuckle.
I'm open to ideas though.
PS: This is aimed at SF posters who might have bought this from Roli Roti ... will it freeze? How long should I keep in in the fridge before doing something. The beet soup I'd do tommorrow. If I go the cabbage route I'd keep it around about a week.
Here are some ideas:
Nigella Lawson - http://www.foodnetwork.com/recipes/ni...
here's the same recipe with metric measurements and a photo - http://www.lifestylefood.com.au/recip...
a German-style recipe - http://easilygoodeats.blogspot.com/20...
with potato dumplings, red cabbage, and sauerkraut: http://www.sbs.com.au/food/recipe/622...
Soup, sauce, beans, braising anything, ect ect....
When done braising it with whatever else you want to taste better or making a sauce, take the knuckle apart and use the meat in tacos. Freestyle it, this type of product is cheap and has endless possibilities in terms of application... It just need to be cooked for a while in order to soften up and be made tender.
Here in the Czech Republic pork knuckle is practically a national dish and no self respecting pub (Pivnice) would leave it off the menu. Here they are served hot out of the oven on a cutting board with pickled mild peppers, pickled cucumbers and a couple of dishes of creamy horseradish and grainy mustard that is infused with horseradish. It's a big meal but one that is well appreciated here... although I prefer mine braised as it results in a more tender meat that has greater applications as indicated by other posters.
Unless u have a convection oven, the knuckle will lose some of its original crispyness. It's best consumed right after it's made (at the RR truck), when all of the thick skin was still perfectly crunchy. Remember the tip about asking them to cut it for u. Most of the time only the owner Thomas O. had the patience to cut it properly, into small pieces.
Thick soups seem like a good choice, I'd avoid anything than makes the crispy skin soggy. That's why most places serve the knuckle by itself, with or without side dishes.
re: L C
In the Nordrhein region of Germany, you'll be given a choice -- there's the ofenfrisch version, which mean oven-roasted with crispy skin, and there's another version (can't remember the name) where the skin is moist and soft.
Both are delicious, and most people don't eat the skin, anyway (or don't eat it all!) -- so it's somewhat a moot point, anyway.
make up a batch of knuedel and eat!
re: L C
Amusingly enough, this part, in Italian, is called "stinco" (pronounced "stink-oh"). My advice is to use the bone in a bean soup,add the meat later, and crisp the skin on a rack in a HOT oven to use as a topping . But often if I'm feeling lazy, I just put the whole thing on a rack in a HOT oven and chop it up when it's re-crisped. I don't have convection, but it seems to work just fine.
re: little big al
Yeah, that's pretty close to what I got out of quickly glancing at the recipe at the Roli Roti truck. Thanks ... definately not good in a thin beet or cabbage soup. If I go the soup route, maybe I'll make a potato soup out of it (as I have the potatoes) using the bone for flavor and topping it with the crisped up meat.
Next time I see it though, I'm going to ask them to chop up and have lunch at the market.