Walking around the central markets, we found a bargain at the butchers, $5 for two pork knuckles. We decided to attempt to recreate the pork knuckle dishes we devoured in Munich and Prague earlier this year.
Once again, we waded through a huge list of recipes on the net to do with pork knuckle, and decided on this one: http://allrecipes.com/Recipe/Schweinshaxe/Detail.aspx
The aroma of the meat, carrots, leek and celery simmering for over 2 hours was mouth watering. The meat was so soft and falling apart when we took it out of the pot, I wasn't sure how the dish would turn out when it came out of the oven. Unfortunately the skin wasn't as crispy but the meat was still tender and tasty. Next time we may try pan-frying the skin as suggested by some other recipes.
The cabbage recipe came from here: http://www.opensourcefood.com/people/theory/recipes/butter-baked-cabbage
I stuck in one star anise as suggested by this recipe and my gosh, it was amazing. The scent and taste was divine. I highly recommend everyone try this, its too simple!
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