Crispy German Salted Pork Knuckle

In a deep pot, bring 2000ml water to a rolling boil. Add 3 star anise, 3 cinnamon sticks, 1 rosemary sprig, and 1 thyme sprig, then lower in 1 washed German salted pork knuckle. Boil on high for 4 minutes until scum rises, skim off all scum with a spoon, then cover and turn to low heat to simmer for 2.5 hours (150 minutes) until the broth is clear and meat softens, then remove the pork knuckle.

In a small saucepan, combine 300ml white vinegar, 20ml red Zhejiang vinegar, and 60g maltose. Heat over medium-low flame while stirring constantly until the maltose is fully melted and the mixture boils into a uniform flowing glaze syrup, then remove from heat, pour into a bowl, and cool down.

Place the cooked pork knuckle on a bamboo rack. Use a fork to densely prick tiny holes all over the pork skin to allow sub-skin moisture to escape. Brush the cooled glaze syrup evenly all over the skin and exposed meat several times. Place in a cool, well-ventilated area (or under a fan) to air-dry for at least 6 hours (21600 seconds) until the skin becomes completely dry, tight, and firm.

Pour about 1500ml cooking oil into a wok and heat over high flame to 180°C (test with a damp wooden chopstick; rapid bubbles will rise around it). Place the air-dried pork knuckle on a strainer ladle; hold the ladle in one hand and use a soup ladle with the other hand to continuously pour hot oil over the pork skin until tiny white blistered spots form. Turn off the heat or turn to lowest setting, pour in 300ml room-temperature oil to lower the wok oil temperature to about 140°C.

Hold a large wok lid or stainless steel bowl in one hand to shield your body and face, while using the other hand to submerge the ladle carrying the pork knuckle into 140°C oil. Partially cover with the lid to block oil pops. Maintain oil temp and deep fry for 8 to 10 minutes (540 seconds), flipping halfway through and ladling oil over exposed parts. Turn to high heat for the last 2 minutes to render out excess grease until the skin becomes golden, blistered, and ultra-crispy, then transfer to a rack to drain and rest for 5 minutes.

In a glass bowl, add 50g washed and drained mixed salad greens. Drizzle with 1 tablespoon (15ml) olive oil and 1 tablespoon (15ml) balsamic vinegar, then gently toss with chopsticks until evenly coated.

Place the rested crispy pork knuckle on a cutting board. Cut along both sides of the central main bone with a sharp knife to detach the two large meat portions, then pull out the bone. Slice the pork meat into 1cm thick slices and arrange them neatly on a stone platter. Place the salad greens on the side, sprinkle 5g of spiced salt in a decorative line on the platter, and serve with 30ml Worcestershire sauce in a dipping dish.