Hot-Smoked Pork Knuckle
What could be tastier than smoked pork?! You can make hot-smoked pork knuckle yourself at home. It's a hearty appetizer to go with beer, and you can also slice the smoked knuckle into small pieces for sandwiches or add it to a salad. Alder wood chips are recommended for smoking, and sweet cherry chips add a light, resinous aroma and flavor. It's of course best to smoke outdoors. Just keep a close eye on the fire so it's spread evenly under the bottom of the smoker.
NOTKA56
Recipe author
Hot-Smoked Pork Knuckle
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 42 %
18 g
Fats 53 %
23 g
Carbohydrates 5 %
2 g
283 kcal
GI:
100
/
0
/
0
- First, wash the knuckle thoroughly in hot water. 2. Put the knuckle in a pot of suitable size and cover it with water. The water should completely cover the pork. 3. Set the pot over the heat. Peel the garlic and add the whole cloves to the pot. Add a chili pepper pod as well — or half a pod, if you prefer. 4. After the garlic, add the bay leaves and allspice. Salt it. The broth should be noticeably salty, but of course don't overdo it. 5. Cook the knuckle for an hour and a half. A larger knuckle will naturally need more time. 6. To check doneness, pierce it — if the knuckle pierces easily, it's ready. Let it cool to room temperature without taking it out of the broth; during this time it will soak up the aromas of the spices. 7. Lift the cooled knuckle out of the broth and pat it dry with paper towels. 8. Line the drip tray with foil and place the knuckle on the rack. Cover the top with foil too, to keep soot from leaving black spots on the pork. 9. Smoke over medium heat. As soon as smoke starts coming from the vent, start timing. Smoking usually takes anywhere from 30 to 60 minutes, depending again on the size and thickness of the knuckle. 10. At the end, open the smoker and remove the foil. Leave it like that for another 10 minutes so the excess moisture can evaporate. 11. Cool the finished knuckle to room temperature, then wrap it tightly in foil and refrigerate it for a day. Enjoy — eat it with pleasure!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Salt - 0 kcal/100g
- Chili pepper - 40 kcal/100g
- Allspice - 263 kcal/100g
- Pork knuckle - 294 kcal/100g
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