德国猪手 Pork knuckle

【材料】
猪手1.7公斤、红酒 500毫升 、清水750毫升、月桂叶1片、大葱1粒（切片）、姜20克（切片）、盐和白糖各2汤匙或适量、混合香料粉1汤匙、马郁兰草、迷迭香及百里香各2汤匙
【做法】
1. 买猪手时只选关节部位，洗净后以叉插孔，插越多孔越好。
2. 把猪手和其他材料全放入锅里腌，必要时可加水。（图1-4）
3. 放入冰箱冷藏5天，每天翻转一次。
4. 5天后把猪手和腌汁一起以小火焖煮1小时，间中翻转。（图5-6）
5. 熄火，待冷后再收入冰箱冷藏1-2天，以促进皮的脆感。
6. 把烤炉预热至190℃，然后把猪手放在烤盘里，入炉烤1小时，间中翻转，烤至皮脆为止。（图7）

【Ingredients】
1.7 kg knuckle(pork hocks not the hooves), 500ml red wine, 750 ml water,1 bay leaf, 1 big onion(sliced), 20g ginger(sliced), 2 Tbsps salt or to taste, 2 Tbsps sugar or to taste, 1 Tbsp mixed spice powder, 1 tsp basil, 2 Tbsps
oregano, 2 Tbsps rosemary, 2 Tbsps thyme
【Method】
1.Get your butcher to cut off the hooves and buy only the pork hocks. Wash the pork hocks & set aside. Using a fork, prick as much as you can holes on the skin and all over the pork.
2.In a large saucepan, place pork and all of the rest of the ingredients, adding more water if necessary.(pic 1-4)
3.Refrigerate for 5 days in the fridge, flipping over daily.
4.After 5 days, boil the knuckles with the marinade and simmer for 1 hour, turning over occasionally.(pic5-6)
5.Turn off heat. Let marinade cool and refrigerate for 1-2 days. This will help make the skin crispy
6.Pre-heat oven to 190℃, place pork knuckles on a baking tray and bake for 1 hour turning over until its crispy. (pic 7)