Crispy Croatian Pork Knuckles

Ingredients

• 4 pork knuckles (about 2 kg / 4.4 lbs) 4 pork knuckles (about 2 kg / 4.4 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 tablespoon dried rosemary 1 tablespoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 4 eggs, beaten 4 eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat (total, saturated): 35g, 10g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 50g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, paprika, dried thyme, dried rosemary, salt, and pepper.
3. 3.
   Rub the mixture all over the pork knuckles, ensuring they are well coated. Let them marinate for at least 2 hours, or overnight for best results.
4. 4.
   Place the marinated pork knuckles on a baking tray and roast in the preheated oven for 2 hours, or until the meat is tender and the skin is crispy.
5. 5.
   Remove the pork knuckles from the oven and let them cool slightly.
6. 6.
   In three separate bowls, place the flour, beaten eggs, and breadcrumbs.
7. 7.
   Dip each pork knuckle into the flour, then the beaten eggs, and finally coat them in breadcrumbs, pressing gently to adhere.
8. 8.
   Heat vegetable oil in a deep fryer or large pot to 180°C (350°F).
9. 9.
   Carefully lower the coated pork knuckles into the hot oil and fry until golden brown and crispy, about 5-7 minutes.
10. 10.
    Remove the pork knuckles from the oil and place them on a paper towel-lined plate to drain excess oil.
11. 11.
    Serve the Crispy Croatian Pork Knuckles hot with sauerkraut or pickles on the side.

Treat your ingredients with care...

• Pork knuckles — Make sure to marinate the pork knuckles for at least 2 hours, or overnight, to allow the flavors to penetrate the meat and enhance its tenderness.

Tips & Tricks

• For an extra flavorful twist, add a splash of beer to the marinade for the pork knuckles.
• If you don't have a deep fryer, you can also pan-fry the coated pork knuckles in a generous amount of oil until golden brown.
• Serve the Crispy Croatian Pork Knuckles with a side of mashed potatoes or roasted vegetables for a complete meal.
• To achieve an even crispier crust, you can double-coat the pork knuckles by repeating the dipping process in the flour, eggs, and breadcrumbs.
• Leftover pork knuckles can be refrigerated and enjoyed cold the next day, or reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Crispy Croatian Pork Knuckles hot, straight from the fryer, to fully enjoy their crispy exterior and juicy interior. Pair them with a side of sauerkraut or pickles to balance the richness of the meat.

Presentation advice

Arrange the Crispy Croatian Pork Knuckles on a platter, garnished with fresh herbs such as parsley or rosemary, to add a touch of color and freshness. Serve them alongside the sauerkraut or pickles for a visually appealing presentation.