German Pig Knuckle
By Amelie Translated
by Ann Lee
431, ZhengNan Rd., Sec 2, Shalu Town, Taichung County
Hours: Mon-Sun 11:30 am-2:30 pm, 5:30-9:30 pm
For the last 10 years, Richard, the
chef at Jerry, has worked in China, Japan, France and
Italy, utilizing culinary techniques that cross national
boundaries. He uses his creative intuition to blend
and improve diverse cuisine. When visiting the bistro
Jerry, you will be able to taste the fresh ingredients
used in every dish and savor splendid Italian cooking,
as well as experience the acute culinary skills used
in French cooking. As far as Jerry's signature dishes
go, regular patrons will tell you to try the Crispy
German Pig Knuckles. The process for making this popular
dish is quite complicated. First, the meat is marinated,
and then grilled to create a smoky flavor. Then it is
stewed, baked, pan-fried and deep-fried before finally
gracing the table. This complex method of preparation
is necessary to create the flawless, crispy texture
of the pig skin, while retaining the meat's juiciness.
Crispy German Pig Knuckles are served with the chef's
special seasonings, so they are undoubtedly the most
luscious pig's knuckle you'll ever taste in central
Taiwan. Just remember to make reservations before coming
Pig knuckle (use German Pig's Knuckle, with the knee
portion at front of leg), salt, black pepper, white
pepper, a few pieces of gum leaf, green onions, garlic,
onions, celery, carrots
1. Rub salt over the meat and marinate overnight in
refrigerator. Remove and rinse off.
2. Dry saute the spices until you can smell their aroma
and add the vegetables.
3. Place the knuckle in a pot, pour hot water over it,
and bring to a boil. Simmer for three hours.
4. Remove knuckle, air-dry for half an hour at room
5. Roast knuckle in a medium-heated oven for five minutes
and remove. Pan-fry twice, each time for about 10 minutes.
The temperature of the cooking oil should be higher
for the second round, creating a crispy skin.
for making the sauerkraut:
Rub salt over the cabbage and air-dry for 3-5 days.
Rinse the salt away and dry. Saute with bacon, onions,
spices and white wine.