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

@spicenpans

5 жыл бұрын

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

@shirleyshirl9611

5 жыл бұрын

1$ Zz Sq

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

@spicenpans

5 жыл бұрын

Gam siah very much, Wee Kian 🤓🤓

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

@spicenpans

6 жыл бұрын

Happy cooking! 👍🏻👍🏻👍🏻

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 💖

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

@spicenpans

3 жыл бұрын

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

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!!!

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

@spicenpans

4 жыл бұрын

Happy cooking, Tanya.

Thank you very much.good

@spicenpans

6 жыл бұрын

Thank you so much too

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

@spicenpans

5 жыл бұрын

Thank you so much, Ager67! 🙏🙏🙏

very nice thank you.

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

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

6 жыл бұрын

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

5 жыл бұрын

Yes. And what memories!

@joeyawiki3315

5 жыл бұрын

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

@BernhardEhm

2 жыл бұрын

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

Looks very delicious 👍🏼 thanks for sharing 🙏🏽

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

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

@spicenpans

4 жыл бұрын

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

Gorgeous!! And the sound is even more divine

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

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

@spicenpans

6 жыл бұрын

Happy cooking!

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

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

5 жыл бұрын

Thank you so much Freyr! Happy cooking 🤓🤓

First time watching your channel, that looks amazing!

@spicenpans

6 жыл бұрын

Good morning from Singapore! Thank you so much!

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

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

@spicenpans

6 жыл бұрын

+tolstitoo Hello from Singapore! We have Thai food!

@rebeccafoo

6 жыл бұрын

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

@angieseh4230

6 жыл бұрын

Good

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

@spicenpans

3 жыл бұрын

Happy cooking

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

@spicenpans

5 жыл бұрын

Thank you so much RM 🙏🙏

@thomasda3482

3 жыл бұрын

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

This should have wayyyy more views. Great video

@spicenpans

6 жыл бұрын

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

Wow Mayor crunch!!! Awesome 👏

@spicenpans

5 жыл бұрын

Thank you so much Nelly! 🙏🙏🙏

👍 thanks for the delicious 😋 video!

@spicenpans

6 жыл бұрын

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

Lovely! Thank you!

@spicenpans

5 жыл бұрын

Thanks so much John.

This looks Delicious and amazing

Thank you for your effort. You are amazing!

@spicenpans

5 жыл бұрын

Thank you sooo much, Empire Entertainment & Events 🤓🤓

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

@spicenpans

5 жыл бұрын

Thank you so so much! :))

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

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

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

this looks so delicious. Thanks man! salute

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

WoW! Amazing receipe. Good Job!👍

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

@spicenpans

2 жыл бұрын

You’re most welcome, Dion!

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

@Nalijay

Жыл бұрын

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

Жыл бұрын

@@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.

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

@spicenpans

6 жыл бұрын

Awesome. Have a great Christmas party 🤓

@mimijv

6 жыл бұрын

Noemi Romero i

amazing! thank you.

@spicenpans

6 жыл бұрын

+Kevan Smith Thank you very much!

Thank you for sharing. Cheer from Thailand

@spicenpans

6 жыл бұрын

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

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

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

@spicenpans

6 жыл бұрын

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

looks delicious!

looks fantastic!

@spicenpans

4 жыл бұрын

Thank you so much 🙏🙏

That does look and sound awesome!!!

I love it, it's delicious.

@spicenpans

7 жыл бұрын

+wanling tay 😘😘😘

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

@spicenpans

5 жыл бұрын

Thank you so much, Susantha 🙏🙏🙏

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

@spicenpans

5 жыл бұрын

Happy cooking! Hope you will enjoy this recipe.

@carolynskillin1902

3 жыл бұрын

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 😉

Thank you sir for the recipe 👍👍

@spicenpans

5 жыл бұрын

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

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

5 жыл бұрын

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

@SilvanoP

5 жыл бұрын

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

I'm starving you know that is gorgeous I'm sure

Amazing!

@spicenpans

5 жыл бұрын

Thank you so much 🙏🙏

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

Just made this and this taste so good!

@alexanderquintero5130

2 жыл бұрын

hello! did you use Celsius or Fahrenheit?

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

@spicenpans

4 жыл бұрын

Thank you so much. Happy cooking!!

Omg - I have to make this!

@spicenpans

7 жыл бұрын

+Alvin Ee 👍🏻👍🏻👍🏻👍🏻

Awesome!

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

Mouth watering delicious. 😋😋😋

@spicenpans

5 жыл бұрын

Thank you so much b

Great

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

5 жыл бұрын

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!

looks great........!

@spicenpans

6 жыл бұрын

+Er Jerry Thank you so much!

Wah.look delicious

@spicenpans

6 жыл бұрын

+91091622 Thanks so much!

Wow.. i will try

@spicenpans

5 жыл бұрын

Happy cooking 🤓🤓

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

@spicenpans

9 ай бұрын

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

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

5 жыл бұрын

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

Es sieht absolut lecker 😋

@spicenpans

5 жыл бұрын

Thank you very much 🙏🙏

@alice_radio

5 жыл бұрын

Ja, es ist.

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

@spicenpans

6 жыл бұрын

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

looks good my man

@spicenpans

5 жыл бұрын

Thank you so much, John 🙏🙏

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

5 жыл бұрын

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

What a wonderful sound

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

5 жыл бұрын

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

@whynottalklikeapirat

5 жыл бұрын

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

Wow... i will make it

@spicenpans

5 жыл бұрын

Enjoy!!

Now I'm starving!

cool yummy many thanks

@spicenpans

5 жыл бұрын

Thank you so much, David.

Going to try it

@spicenpans

5 жыл бұрын

Happy cooking, zakkrick! :o)

Making this tonight!!!

@spicenpans

5 жыл бұрын

Hope you enjoyed the outcome :)

@Roycepri

5 жыл бұрын

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

It looks deliciousness and can you do a pork Roast and stuff pork Roast like the shank

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.

will try it thanks

@spicenpans

5 жыл бұрын

Happy cooking, Gary 🤓

That crackle tho 😁👌🙏🤤

@spicenpans

6 жыл бұрын

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

Good show!!

@spicenpans

5 жыл бұрын

Thank you so much, Raul 🙏🙏🙏

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

@spicenpans

4 жыл бұрын

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

Wow yummy 😍😍😍

@spicenpans

5 жыл бұрын

Thank you so much Xevi 🙏🙏

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

@spicenpans

5 жыл бұрын

Happy cooking 👍🏻👍🏻 Cheers 🍻

Nice will u share I must try this

@spicenpans

5 жыл бұрын

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

Yum!

@spicenpans

5 жыл бұрын

Thank you so much, Raeleann.

Wa! I’m hungry liao!

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

@spicenpans

5 жыл бұрын

hehe. Glad you enjoyed this video. Happy cooking!

nice video! keep it up 👍 .. by the way the temp is in celsius right?

@spicenpans

6 жыл бұрын

+k s thank you so much. Yes it's in Celsius. Sorry we left it out in the video.

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

nice job done

@spicenpans

5 жыл бұрын

Thank you so much Liam 🙏🙏

Thanks for the vinegar tip! I struggle with my crackling

@spicenpans

4 жыл бұрын

You’re welcome. Happy cooking!

Hi. I wonder how long was cooking at 180c please? And after what degree and for how long to get the skin crisp? What did you use at the last spice sauce you've prepared? Black vinegar? Thanks

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

@spicenpans

5 жыл бұрын

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

The porkiness😍

@spicenpans

6 жыл бұрын

+OrangePie Cakes 😁😁😁

Hi can you do this same technique if you'll be using an fryer?