🍻 German Feast Quest! 🍻
Since Oktoberfest, we’ve been dreaming of delicious German dishes. We tried German sausages at the festival, but what about the other must-tries? Schnitzel, Pretzels, Beef Pot Roast, Pork Knuckle…
Pork Knuckle - the Bavarian classic, also known as Schweinshaxe. Imagine tender, juicy pork on the bone, wrapped in golden, crispy crackling. Not only is it mouthwateringly epic, but it’s also a collagen-packed treat for radiant skin! 🥰 Typically served with sauerkraut, red cabbage, potato dumplings, or mashed potatoes, it’s a feast that’s massive in size and flavor.
Unfortunately, we’re not heading to Germany anytime soon. So, we’re bringing Germany to our kitchen! After some serious research, we’re challenging ourselves to make TWO versions of Pork Knuckle. Here's our Showdown:
🔥 2-Hour Pork Knuckle with Beer
- Braised in beer, veggies, and spices for 40 minutes.
- Poked with toothpicks and rubbed with baking soda (crispy crackling hacks!).
- Air-fried to golden perfection.
🔥 72-Hour Pork Knuckle with Brandy
- Marinated in brandy, vinegar, and spices for two days.
- Rested overnight in the fridge for maximum flavor.
- Air-fried to achieve that mouthwatering crackling crust.
After trying them both, here's the verdict:
🍺 Pork Knuckle with Beer: The crispy crackling delivers a satisfying crunch, followed by juicy, tender pork infused with subtle beer notes. The aftertaste is light yet comforting, leaving a mellow hint of malt that lingers.
🥃 Pork Knuckle with Brandy: A bold, rich flavor profile. The brandy adds depth, with sweet and slightly tangy undertones that settle on the palate. The aftertaste is more intense - a warm, spiced finish perfect for the adventurous foodie.
For us, the Beer Pork Knuckle wins the day with its hearty balance. But if you’re after a bolder, punchier flavor, Brandy Pork Knuckle is your go-to.
Which version are you rooting for? Beer or Brandy? Let us know! Prost! 🍻