Crispy German Pig Knuckle

By Amelie Translated by Ann Lee

(04) 2635-7770
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 in!

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 temperature.
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.

Steps 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.


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