Rosted rosmarin pork knuckle

Roasted rosmarine pork knuckle

Author

ULqltEyHbQlLIBiUBlzrl1

Prep Time: 29:00

Recipe Time: 24:00

Temperature : 149F / 65C

Ingredients

• Fresh Pork knuckle
• French onion
• Garlic
• Fresh rosmarine
• Pepper
• Salt
• Water

Directions

1. Take 3L of cold water and 300gr of sea salt. Mix by hand. Place the pork knuckle in for 3 h. Take out and dry.
2. Pepper pork knuckle and place in vacuum bag. Add 3 peeled small french onion cut in half. Add 1 peeled garlic and 1 twig of fresh rosmarin. Vacuum and seal
3. Cook 24h at 65°C

Finishing Steps

1. If used directly after cooking, place in the oven on grill at max. Heat (my oven 300°C). And take out when skin is crispy