Aromanian-style Smoked Pork Knuckle

Ingredients

In this Aromanian adaptation of the German Eisbein, we incorporate Aromanian spices and flavors to create a unique twist. The original German dish is traditionally served with sauerkraut and mustard, while the Aromanian version highlights the use of aromatic spices like paprika, cumin, and garlic. Additionally, the Aromanian-style Smoked Pork Knuckle is often served with polenta or roasted vegetables, which are staple sides in Aromanian cuisine. We alse have the original recipe for Eisbein, so you can check it out.

• 1 pork knuckle (about 1.5 kg / 3.3 lbs) 1 pork knuckle (about 1.5 kg / 3.3 lbs)
• 2 liters (8 cups) water 2 liters (8 cups) water
• 100g (3.5 oz) salt 100g (3.5 oz) salt
• 50g (1.8 oz) sugar 50g (1.8 oz) sugar
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon cumin 1 tablespoon cumin
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 onion, quartered 1 onion, quartered
• 1 carrot, roughly chopped 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped 1 celery stalk, roughly chopped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 50g
• Fiber: 0g
• Salt: 4g

Preparation

1. 1.
   In a large pot, combine water, salt, sugar, paprika, cumin, minced garlic, black pepper, thyme, and rosemary. Stir until the salt and sugar are dissolved.
2. 2.
   Add the pork knuckle to the brine mixture and refrigerate for at least 12 hours, or overnight.
3. 3.
   Preheat the oven to 160°C (320°F).
4. 4.
   Remove the pork knuckle from the brine and pat it dry with paper towels.
5. 5.
   Place the onion, carrot, and celery in a roasting pan and place the pork knuckle on top.
6. 6.
   Roast the pork knuckle in the preheated oven for about 3 hours, or until the meat is tender and the skin is crispy.
7. 7.
   Remove the pork knuckle from the oven and let it rest for 10 minutes before serving.
8. 8.
   Slice the pork knuckle and serve it with traditional Aromanian sides like polenta or roasted vegetables.

Treat your ingredients with care...

• Pork knuckle — Make sure to brine the pork knuckle overnight to enhance its tenderness and flavor.

Tips & Tricks

• For an extra smoky flavor, you can use a smoker instead of roasting the pork knuckle in the oven.
• Serve the Aromanian-style Smoked Pork Knuckle with a dollop of sour cream for added creaminess.
• If you prefer a spicier kick, add a pinch of chili flakes to the brine mixture.

Serving advice

Serve the Aromanian-style Smoked Pork Knuckle as the centerpiece of a hearty meal. Accompany it with traditional Aromanian sides like creamy polenta and roasted vegetables for a complete and satisfying dining experience.

Presentation advice

Present the sliced Aromanian-style Smoked Pork Knuckle on a large platter, garnished with fresh herbs like parsley or thyme. The crispy skin and succulent meat will be visually appealing and inviting.