Anyone got a good way of cooking these to get great crackling? I have you tubed it but want a recipe that someone has used. TIA

timturtle - 2019-04-05 19:16:00

Yes.
Cut crackle off, place on tray in oven above the meat.
It hates moisture and really it's the best, foolproof way to do it.

Casserole the knuckles separate.

lythande1 - 2019-04-05 20:19:00

https://albrown.co.nz/cook/pork/roasted-pork-hocks-w-celeria
c-parsley-salad-and-fresh-pineapple-relish

petal1955 - 2019-04-06 17:17:00

One of my favourite things about Germany was the pork hocks in the pubs.

Something about a stein of good Bavarian beer and a salty pork hock covered in crackling.

beaker59 - 2019-04-13 17:01:00

The only thing you don't eat out of a pig is the squeal. But pork knuckles won't make crackling, there's no fat under there.

rainrain1 - 2019-04-13 20:12:00

rainrain1 wrote:

The only thing you don't eat out of a pig is the squeal. But pork knuckles won't make crackling, there's no fat under there.[/quoted

I get good crackling every time I cook pork hocks

dreamers - 2019-04-14 08:44:00

rainrain1 wrote:

The only thing you don't eat out of a pig is the squeal. But pork knuckles won't make crackling, there's no fat under there.

Deep fry them and they Crackle up allright. Just go down to the Hofbrauhaus (sp?) in Munich and order one with a beer and some of those salty pretzels.

beaker59 - 2019-04-15 18:39:00

OK, I believe ya. I don't bother trying as we like them all glutinous, overcooked and sticky

rainrain1 - 2019-04-16 06:54:00