SUPER Easy CRISPY Pork Knuckle SECRET Recipe Revealed! Oven Baked • Simple Pork Recipe

This crispy pork knuckle is very easy to prepare. As long as you have an oven or even an airfryer at home, you can get similar results as ours i.e. crispy crackling skin. Yes the cooking process may be long but I can assure you, the end result is so worth it.
Oh and by the way, hope you like our short behind the scene snippet which is normally cut out and trashed. I was asking Roland to mimic Salt Bae who has a unique way of sprinkling salt to season his meat. If you don't know him, Google to find out 😂
Hope you like our recipe. We know you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Jamie
on behalf of Spice N' Pans
Ingredients
Serves 4
1 tablespoon black pepper - grinded
2 tablespoons sea salt
1 bulb garlic - cut into arrow shape
1 tablespoon rice wine
1 tablespoon white vinegar

[@mikeford1273]

Fantastic! Tried it, loved it, cheers big ears!!

[@spicenpans]

Awesome! Thank you sooo much for your kind words. 🙏🙏🙏

[@shirleyshirl9611]

1$ Zz Sq

[@ruckers1624]

Hi and greetings again from Vienna! Really enjoyed this. In Bavaria they sometimes give knuckles a quick boil in a savory liquid (salt papper bay leaves all spice, etc...) to soften the skin and give the meat a bit of a head start, then dry it off completely and make slices in the skin to help rinder the fat... and then it's roasted till the skin is crispy. Sometimes they just pour over a bottle of dark beer and don't even salt the skin... until later at least. In Austria.. at least the east side they will sometimes brine it in a solution with garlic and cumin (pumperknickel cumin) and then roast. i've tried both ways here... also slow roasting then cranking the heat like you did is also done... Thanks for sharing!!! Gonna copy your dipping sauce tomorrow to give this a little asian twist.

[@spicenpans]

Good morning from Singapore! Wow. Thanks for sharing the various methods used in different countries to make this dish. We would love to try those methods you shared to see which yields the best pork knuckle. Yum! Have a wonderful weekend!

[@Toiked1]

Yes. And what memories!

[@joeyawiki3315]

Can I ask what cumin do you use a fresh one or just a powder?

[@BernhardEhm]

@@joeyawiki3315 actually i guess ruckers ment Caraway, because cumin is not a traditional Austrian Spice and there you use the seeds for the brine

[@Charlotte_TSilva]

Thank you. I’m going to cook this for my grandchildren, they enjoy pork. Abundant blessings to you.

[@spicenpans]

Hope your grandkids enjoy this dish. They’re so lucky to have you

[@sohweekian]

Instantly I am your FAN now! Your instructions are very simple and straight forward! Kam Siah!

[@spicenpans]

Gam siah very much, Wee Kian 🤓🤓

[@whynottalklikeapirat]

I like to do pork knuckle like this: I put two or three in a römertopf or maybe just in a tray with high sides in the oven, add a modest amount of onion and garlic, some fragrant herbs, lemon zest and and quite a bit of wine or beer or perhaps some strong dark liquor and possibly some chicken stock - and cook it at a low temperature for 3-4 hours until they're about falling off the bone. The liquid I just allow to reduce, leaving a half-caramellized cover on the meat as it goes down. Of course gelatine will seep out as well making all of it sticky. During cooking I will pour some of the stewing liquid over the knuckles, just to prep the surface. As the fat renders it will all gradually go from more of a stewing to more of a frying situation. I then carefully transfer them onto a dry oven tray. I cut to the bone on one side (if they don't fall apart on their own) and gently spread out the skin covering the meat - but I still leave the bone in there with the meat as well attached as possible. I paste the skin with more of the rendered, flavour-infused fat and maybe add a fresh helping of salt - and then I bake it until it crisps up. Even if the skin has gone soggy before - you can crisp it up completely and make it bubbly with a little care and patience. Whatever was left of the stock will eventually caramellize underneath and the soft meat will fry in the grease and get a surface. When you are done you'll have a crispy, flavoured shell with insides that could be eaten with a spoon it's that tender. You can make a sauce of whatever was left in the original pan if you like, but really the meat is super juicy on it's own. That's a rich meal.

[@spicenpans]

Wow....you've made it sound so good. You got me at beer! The gravy sounds like to-die-for. Good description!

[@whynottalklikeapirat]

It's pretty damn good, I have to say. Only thing about using the leftover stock for gravy is to pay attention to the amount of strong spice and salt as it reduces down to almost nothing - I sometimes add water during first round of cooking just to make it last. Point being that it can get pretty intense - and with beer and zest bitter as well as it reduces. So if you know you wanna make that gravy think of seasoning in terms of the stock end result. The price for that may be a slightly lighter seasoning of the meat and crackling Anyway this is kind of a greasy way to do it. I like the more "disciplined" kind of knuckle you present here a lot as well. And I allow for 2-3 days for that old stuffed porky feeling in my stomach to kinda set after =.O

[@derickwilliams2195]

Oh man you have done such an amazing presentation here. Thank you so much. You make the art of cuisine a true pleasure just like it is to simply listen to you. This looks absolute divine. Take care and God Bless 💖

[@Goriaas]

Traditional sides for this(I am from Austria) are sauerkraut, potatoes, mashed potatoes, or bread dumplings. They help balance the fattyness and saltyness. Also go as low and slow making this as you can it becomes more tender and at the very end you can crank the broiler to make and crispen the skin abit

[@spicenpans]

Hmm yum! Thank you Goriass for your tips. Good one 👍🏻👍🏻👍🏻

[@SilvanoP]

Why side dish, just take one haxe for persone, my stomach cry, when i read "for 4 persone" XD

[@tommurphy4094]

Gotta give that a try - it looks beautiful.Not heard of basting the skin with white vinegar to help crisp the skin.

[@spicenpans]

Happy cooking! Hope you will enjoy this recipe.

[@carolynskillin1902]

Tom u sound like your from UK? If I'm right we get these in most butchers an salt content isn't that high here so you don't have to pre boil salt out and pre boil salt the skin. Mine go in oven cover with foil for about 3hrs on low about 110°-120° reme the foil, turn oven to 220° for about 30 mins check after 15 and at this stage, I add honey. It's delicious and, yes completely falls from the bone (obviously adjust your time for a small/large hoch (being low by the ankle) or shank (closer to the top). If u haven't already this is well worth a try. I swear you won't regret it an there will definitely be a next time 😉

[@ptg01]

Fascinating how you use the shelf of the oven as a rack like in a outdoor BBQ grill... End results looks GREAT !

[@Nalijay]

I once had a recipe that called for roasting chicken pieces that way! Suffice to say I did not follow the recipe haha. My oven is hard enough to clean.

[@ptg01]

@@Nalijay I hear you... I can't do it as I am a bit OCD... Heck, I clean my bbq grills (yes, I have 3) 3 to 4 times a year.

[@RFM-]

Great video, a Chinese twist on a German classic.SO CRISPY.

[@spicenpans]

Thank you so much RM 🙏🙏

[@thomasda3482]

o k I thought that he was french ,,sounds like french man speaking english

[@nicholaskearney678]

Great recipe and presentation. Love the final product. Best wishes from New Zealand.

[@emmaprocter4062]

Now I'm starving!

[@user-mz6ov3ie2j]

Thank you for good video. I tried it. Everyone loved it. I look forward to learn other video

[@spicenpans]

Glad to hear that 👍👍👍 Thank you so much for using our recipe! 🤗🤗

[@DonML83]

What a coincidence, I just cooked three pieces last nite, but different process by cooking the meat in the pot first after one hr and put in the oven for another hr to get crispy skin. I will try yours next time. Thanks for sharing

[@spicenpans]

Thanks so much for watching D Le. Your pork knuckle sounds awesome. Now we're craving for some. lol. Happy cooking! :o)

[@carrinechan8728]

Omg!!! So crispy & yummy. Thank you so sharing this oven version. Will definitely try. Love it. 😍😋

[@crisc9280]

This chef also has an excellent recipe on crispy pork belly. Definitely worth watching

[@donnamiranda9403]

In the Philippines, this is called Crispy Pata!!! Yummy!

[@spicenpans]

Hehe yes. Roland loves crispy pata! :)) thanks so much for watching our video, Donna.

[@jeunessevilay6927]

I like it. Very simple to follow. Have all ingredients on table for non Chinese like me. Keep the good work.

[@spicenpans]

+Jeunesse Vilay Thank you so much! Have a wonderful weekend!

[@tolstitoo]

I somehow just found this channel. It's super!... Here in Thailand crispy pork is very popular as well.

[@spicenpans]

+tolstitoo Hello from Singapore! We have Thai food!

[@rebeccafoo]

The Thai crispy pork knuckle was stewed , cooled and deep fried to crispy but this is German pork knuckles.

[@angieseh4230]

Good

[@graceandmarvellouswonders6249]

Gorgeous!! And the sound is even more divine

[@nathanael6297]

Brilliant method/recipe!! Just tried it and it worked soo well!! Could’ve avoided burning it on the edges slightly, but it’s still bloody good! Thank you!!!

[@almostremembered]

This should have wayyyy more views. Great video

[@spicenpans]

+Nathan Chase thank you so much for your kind words, Nathan!

[@sutekh233]

I have been trying out pork knuckle recipies, just bought one today to try again as I have yet to be satisfied with them. This one looks great as it breaks down every step, and tells you (the viewer) WHY you make the choices you have, which is something a traditional cooking books cannot do. How do you think this would turn out if you used ginger rather than garlic in the prep stage?

[@spicenpans]

Thanks so much Sutekh. If you use ginger, you will alter the taste of this pork knuckle. I recommend you to stick with garlic. Happy cooking!

[@sutekh233]

Spice N' Pans Do you think it would taste "bad" or just different? Ginger always has a kind of nice kind of tart flavour that I happen to like, whereas garlic is more in the "spicy kick with no burn" kind of area. Either way, thanks for the response, very much appreciated and got you a new sub.

[@spicenpans]

It won’t taste bad. Just may be a little different from the usual pork knuckle you get outside. I love stir fry pork with ginger and spring onion. Ginger goes very well with pork so it should turn out fine. 👍🏻👍🏻

[@shanekonarson]

Big fan of Pork Knuckle recipes . Will definitely be trying out this one . This has an Asian style to it which I like also . Thanks looks delicious 😋

[@spicenpans]

Thank you so much Freyr! Happy cooking 🤓🤓

[@diondsa]

Tried this out.. It came out awesome.. Thanks so much!

[@spicenpans]

You’re most welcome, Dion!

[@tanyadebeer4836]

That was a beautiful thing. I can't wait to try it.

[@spicenpans]

Happy cooking, Tanya.

[@6411bello]

Thank You for this demonstration and successful display, and very good and clear instruction. I shall try this recipe soon.

[@pom2ter852]

Tried it, came out perfect and delicious, thanks a lot !

[@pfrodriguez]

this looks so delicious. Thanks man! salute

[@donhughes8465]

That does look and sound awesome!!!

[@bade-bike1930]

Wow Mayor crunch!!! Awesome 👏

[@spicenpans]

Thank you so much Nelly! 🙏🙏🙏

[@gohkimlian3076]

Good video, very clear in your instructions. I am going to try doing this. Keep it up. 👍

[@tzacal2]

Awesome! But try rubbing salt and pepper first and leave garlics for later, so they won’t come off all the time. Saves time :)

[@spicenpans]

Haha you’re right!

[@mikestang679]

Awesome!

[@leetommy2604]

You are not cooker . We have to call you artist. Amazing!!!!!

[@spicenpans]

You’re too kind. Thank you sooo much, Tommy.

[@jahnapanui6532]

Ohhhh my god you are the bomb!!! I'm totally gonna cook this thank you so much for sharing ❤️ and teaching me !!! you rock

[@IGOROTAidSAGADA]

Gonna do this tonight, my first time. Thanks bunch for this video. Update you soon 😊

[@spicenpans]

Happy cooking

[@krittle637]

Looks so yummy! I like the idea of roasting it in the oven (instead of frying it - which we Filipinos tend to do). Can you post your oven temperatures? Is it in Fahrenheit or Celsius? Thanks so much!

[@spicenpans]

Thanks a lot Krittle. Sorry for our late reply. The temperatures stated were In celcius. Hope this helps. Happy cooking!

Very interesting recipe I love it is so crunchy delicious yummy yummy

[@tannelsons1709]

WoW! Amazing receipe. Good Job!👍

[@ager67]

Another great recipe and well executed video! Again looks delicious!

[@spicenpans]

Thank you so much, Ager67! 🙏🙏🙏

[@susanthafernando6383]

Nice one...looks great so crunchy and very tasty 👌👌👌

[@spicenpans]

Thank you so much, Susantha 🙏🙏🙏

[@julianchristopherharry7320]

Excellent video and detailed presentation. Makes one who hates cooking feel that it's not as difficult as one imagine. Cheers 👍

[@rollingrockzaa9978]

Thank you for sharing. Cheer from Thailand

[@spicenpans]

+Napat Chulikpongse thank you so much. Hope all is well in Thailand 😊😊😊

[@nocopyrightaudiomusiclibra7802]

wow, I think it is great keep sharing great video good job thanks for this

[@spicenpans]

Thank you so so much! :))

[@spookybaba]

Es sieht absolut lecker 😋

[@spicenpans]

Thank you very much 🙏🙏

[@alice_radio]

Ja, es ist.

[@rosanatvvlog7555]

Thanks sir for ur nice recipe im glad to see ur KZbin channel 😊 i have more idea for my cooking i love it so much ur recipes ❤️

[@Unflushablepiss]

looks fantastic!

[@spicenpans]

Thank you so much 🙏🙏

[@JonGarrood]

thanks mate very simple going to try it on the weber now

[@spicenpans]

Thank you so much. Happy cooking!!

[@titiyantitiyan5862]

Did you buy your apron from hongkong? . I Saw the word mongkok there. I tried this dish for Chinese new year dinner yesterday. And it was turned out great. My employer love it so much. Thanks for the recipe.

[@noemiromero4962]

Thank you for sharing . I will make this on christmas eve

[@spicenpans]

Awesome. Have a great Christmas party 🤓

[@mimijv]

Noemi Romero i

[@yoho5114]

Looks very delicious 👍🏼 thanks for sharing 🙏🏽

[@MultiDeadeye]

First time watching your channel, that looks amazing!

[@spicenpans]

Good morning from Singapore! Thank you so much!

[@ralphfurley123]

Excellent video with clear step by step instructions!!! I’ll be trying this recipe soon! Thanks for sharing! ☮️🖖🏽

[@spicenpans]

Happy cooking! 👍🏻👍🏻👍🏻

[@栗田美佐夫-p4k]

Great

[@Cooolstuff29]

very nice thank you.

[@unvaccinatedAndPureBlood]

Thanks for this, this looks great. Gonna try tonight.

[@spicenpans]

Happy cooking!

[@corvindasari9189]

I’ve found your recipe just by chance . And I’m subscribed immediately. Definitely will give a go your recipe sometime this week

[@spicenpans]

Hope you’ll enjoy it. Happy cooking!! 🙏🙏🙏🤓

[@anthonyyan6380]

this dish is basically same with our very famous crispy pata here in the philippines. only cook differently. here we boiled it first w onion garlic peppercorn bayleave till it become tender then we deep fry it. goes very well with beer. cheers to that. BTW my friend just arrived here fr. Singapore and ive told him to buy me 10 packs of cheese tofu the one that is vacuum pack. can u show us how to do it??? TIA. Cheers again and more power to your cooking show.

[@spicenpans]

Roland loves crispy pata. wow you bought so many packs of cheese tofu from Singapore? Glad you like them. We love them too especially when we have hot pot dinners. Very easy to cook and yummy to eat. Unfortunately I don’t think we can make it in time to show you how to enjoy these cheese tofu because we already have our videos produced until March. But you can consider air-frying these tofu and maybe prepare some sauces like kung pao sauce or black pepper sauce etc to change things up a little.

Thank you very much.good

[@spicenpans]

Thank you so much too

[@mrkellym3]

Just made this and this taste so good!

[@alexanderquintero5130]

hello! did you use Celsius or Fahrenheit?

[@johnbrazelton6130]

Lovely! Thank you!

[@spicenpans]

Thanks so much John.

[@msgypsyqueen]

I am SO DOING THIS!!!!! 😳😍😍😍😍🤓👍🐷❤️❤️❤️

[@spicenpans]

hehe. Glad you enjoyed this video. Happy cooking!

[@deankay309]

I just made this on my Weber Q and it was amazing!!!!

[@chumpchanger1]

Wow thanks!. Perfect. They serve this at a very German pub where I grew up (USA). Definitely going to try this.

[@spicenpans]

Happy cooking 👍🏻👍🏻 Cheers 🍻

[@garysaunders6463]

will try it thanks

[@spicenpans]

Happy cooking, Gary 🤓

[@digigoliath]

Looks and sounds amazing! Hahaha ... nice Salt Bae attempt.

[@sebastianamatthews9483]

Jam jam. It’s so shame, that I don’t have no teeth. To eat such so delicious.

[@gumihou7802]

The first time I made pork knuckle was the german Sweinshaxe. I prefer the crisscross scoring technique rather than poking. Much safer in my humble opinion.

[@spicenpans]

+Rachel Yee 👍🏻👍🏻👍🏻👍🏻

[@dodelydoodooo4777]

👍 thanks for the delicious 😋 video!

[@spicenpans]

You’re most welcome. We’re so happy to hear from you! 🤓

[@janiehelms4895]

What a wonderful sound

[@PLF...]

high heat does not "kill" the sourness of vinegar. Also, vinegar does nothing to crisp the skin. Vinegar helps with browning, but that's not what's going on here. Blistering is entirely temperature-based (happens at around 215ºC) but requires the fat to be rendered somewhat since you won't get to 215 if the back of the skin can't get higher than 100 (fatty tissues has a lot of water). The skin also becomes crispy without it reaching the blistering stage though, which often is a better option. Blistering just is visual confirmation that the skin is crisp, unlike the flat crispy skin which has almost the same appearance as the rubbery skin that hasn't crisped up yet.

[@empireentertainmentevents1353]

Thank you for your effort. You are amazing!

[@spicenpans]

Thank you sooo much, Empire Entertainment & Events 🤓🤓

[@cassandratung9933]

Hello! Do you maybe have an idea of how to reheat the leftovers? I would love to hear how do you reheat your leftovers without making them lose the crunch! Thank you!

[@spicenpans]

Hi Cassandra, so sorry for our late reply. When we have leftovers, we will keep in the fridge and then heat up in the oven as usual the next day but we noticed that crispy pork usually has a not so pleasant taste in them when you reheat them. So instead of making them into crispy pork again, you can cook them in stews.

[@simplengbicolana4474]

Yes just the same we do in the Philippines, the left over of our baked pork (we called this LECHON) will cook in stew. Thanks for this recipe. I love it soo much. Keep on posting. Stay safe! 11-23-20

[@alangeorgebarstow]

Am I the only viewer who is left wondering just how many times this dude has stabbed his hands with the knife and skewers?

[@spicenpans]

LOL.

[@blacktalon1597]

Yeah, he really should deal in pillow cases, cooking isnt his way.

[@Blue-rl5dp]

Cooks don't care. Small injuries and burns go with the craft. Sharp things and hot things are going to happen.

[@nivlauhc6771]

@@spicenpans I actually prayed for you. Lol

[@henrylee4359]

Chinese sex on video

[@davida7370]

cool yummy many thanks

[@spicenpans]

Thank you so much, David.

[@lisaraps2697]

Thank you sir for the recipe 👍👍

[@spicenpans]

You’re most welcome, Lisa. Thank you too 🙏🙏

[@raulmagallan8552]

Good show!!

[@spicenpans]

Thank you so much, Raul 🙏🙏🙏

[@artcook1976]

Nice will u share I must try this

[@spicenpans]

Thank you so much, Art Cook 🙏🙏🙏 Happy cooking! 🤓

[@elainjones9442]

This looks Delicious and amazing

[@tebza321]

Ok. I didn't let it sit in the fridge for 12 hours but it did for 5 hours and it wasn't bad. It actually came out great. Thank you

[@spicenpans]

Wow! That’s awesome. Thanks so so much for using our recipe!!

[@whydoesitmatter6977]

Making this tonight!!!

[@spicenpans]

Hope you enjoyed the outcome :)

[@Roycepri]

Making this now, first 13mins of cooking. Thank you from New Zealand

[@misterwizz5690]

looks great........!

[@spicenpans]

+Er Jerry Thank you so much!

[@irisb7205]

I might have a good possiblity to make this in my south Texas border city. The meat selection is dictated by the more dominating Latino culture. Asians love pork crispy skin whereas the white people and Latinos hate them because the Asian folks favor them. Those cuts are sold solely in Asian markets which sell out fast because we tend to buy in bulk to hoard especially around the holidays. Other than Asians , the Germans love crispy pork shank /knucles/ hocks ( the way you make it )so we compete for the supply 😅 LMAO. Thanks for your easy to understand tutorial.

[@710LENNY]

After reading the comments I am unsure if the temperatures you give are celsius or farenheit. You and a couple of the comments mention a long time, but would the skin crisp up in a 250F oven?

[@710LENNY]

@@davm69 Thanks!

[@jamieyeomans3803]

i am also frustrated not knowing for sure, kinda makes sense to be low farenheit but sound asian so I am assuming celsius.

[@Browngeezer]

That crackle tho 😁👌🙏🤤

[@spicenpans]

Yes indeed. My family & friends enjoyed it very much 😋😋😋

[@singy1980]

Creative cooking!! 8/2020

[@spicenpans]

Thank you so much

[@ZhengWanling]

I love it, it's delicious.

[@spicenpans]

+wanling tay 😘😘😘

[@Alfrion81]

LECHOOOOOOOOOOOOOOOON 😍😍🇵🇭

[@spicenpans]

Hehe thanks Alfrion!

[@azure_23]

crispy pata

[@vojo6625]

Hi new subs here! Gonna try this recipe but I could not make out what the temp is, is it 118 or 180? Thank you for the video and thank you in advance for your answer.

[@spicenpans]

Hi Vojo. It’s 180C. Happy cooking!

[@vojo6625]

Spice N' Pans thank you!!

[@nahomp]

Amazing!

[@spicenpans]

Thank you so much 🙏🙏

[@yogeedough56]

Mouth watering delicious. 😋😋😋

[@spicenpans]

Thank you so much b

[@choongjune2942]

Hi Roland, Since I do not have the metal skewers .Can we use a rotisserie instead? Thank you.

[@zakkrick]

Going to try it

[@spicenpans]

Happy cooking, zakkrick! :o)

[@martins.-pach3979]

This look very delicious, thanks for sharing! I got one question, does your oven has a fan inside? it it does do you have on or off when you cook this? thank you in advance

[@spicenpans]

Hi Martin. Thanks so much for watching our video and your interest to try our recipe. We used top and bottom fan when baking this. Hope this helps. Happy cooking!

[@greyanaroth]

Thanks for the vinegar tip! I struggle with my crackling

[@spicenpans]

You’re welcome. Happy cooking!

[@ekspatvos6264]

Looks out of this world! Going to try it right now. Thank you for sharing!

[@spicenpans]

Hope they’ll turn out great for you too 👍🏻👍🏻👍🏻

[@violetraton8731]

Wow.. i will try

[@spicenpans]

Happy cooking 🤓🤓

[@rfryrfry9976]

Hi Jamie. I want to try this, I want to ask if you’re using celcius or Farenheit? Thanks in advance.

[@spicenpans]

Hihi. Thanks so much too. We’re using Celsius. Happy cooking!

[@rfryrfry9976]

I tried it today. It so yummy. Thank you!

[@johnyim4134]

looks good my man

[@spicenpans]

Thank you so much, John 🙏🙏