Max Dietz’s Pork Knuckle with Braised Red Cabbage

I am detecting a definite theme to this blog, and I think the love of pork is it.

Ever since I was a kid I was deeply convinced I was born into the wrong family. I mean this jokingly, however. It’s because I have an unnatural affinity with meat and potatoes, despite eating rice almost every day of my life until I was twelve (when I decided to start cooking for my family so as to get my potato fix).

The recipe for this dish comes from Food Safari season three (the full recipe – and video, is available here)

The recipe is shamefully simple and requires only a little preparation. All you really need to do is watch, wait, and avoid taking it out of the oven too early (it will smell amazing and you will definitely want to!)

I couldn’t face making the dumplings (I rationalised it was the most “unknown” part of the recipe and it was late on a Friday night and I was already hungry), but I did make the red cabbage, which was the perfect accompaniment to the rich meat.

We purchased two small pork hocks (aka knuckles) from our local supermarket which were fine – but I would definitely go to my local butchers (Mondo or Dubrovnik) the next time I make this dish.

My crackle wasn’t as magnificently bubbly as Max’s, however it still shattered when you bit into it, which I think is important!

If you’re a fan of roast pork, give this a try. You won’t be sorry!

4 thoughts on “Max Dietz’s Pork Knuckle with Braised Red Cabbage

  1. Conor @ HoldtheBeef

    This knuckle took my breath away, which is quite apt really as eating enough of these may well result in cardiovascular sadness, but it would totally be worth every twinge. That piece held up is torturing me.

    Reply
    1. jujichews Post author

      Aw shucks, I love inciting breathless cardiac episodes! :P more to come this weekend, hopefully! Stay tuned.

      -original message- Subject: [Juji Chews] Comment: “Max Dietz’s Pork Knuckle with Braised Red Cabbage”

      Reply

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