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German Pork Knuckle with Beer Gravy – COSORI TURBO TOWER Dual Air Fryer

Byamazingfoodstv


Crispy, tender German-style roasted pork knuckle cooked to perfection in the COSORI TURBO TOWER Dual Air Fryer — using all three tiers for even roasting and flavour layering. The knuckle roasts above vegetables and beer, letting the juices drip through for a rich, dark gravy.
#turbotower #cosori #cosoricooks
Discover the COSORI Turbo Tower
Cosori Turbo Tower Pro Smart –
Cosori Turbo Tower Standard –
A 2-chamber, 10.8L double-stack air fryer that lets you cook more in less space.
🔹 Key Features
Ceramic coating (no Teflon) on both baskets and trays
DualBlaze Technology: the lower basket has 2 heating elements for even cooking
10.8 L capacity with a space-saving tower design (41% smaller footprint vs COSORI TF101S)
7 functions + 5 wind speeds — from crispy fries to juicy roasts
Cook two dishes at once: top basket 4.3L, bottom basket 6.5L
Includes 2 ceramic-coated baskets, 2 ceramic baking trays, stainless steel cooking grate, and recipe book

👇 RECIPE BELOW
Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.

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For the Pork Knuckle
• 1 large pork knuckle (about 1.2–1.5 kg / 2 lb 10 oz – 3 lb 5 oz) I cooked two
• 1 tbsp (15 ml / 14 g) oil
• 2 tsp (10 g / 10 ml) salt
• 1 tsp (5 g / 5 ml) black pepper
• 1 tsp (5 g / 5 ml) caraway seeds
• 1 tsp (5 g / 5 ml) paprika (optional)
• 1 tsp (5 g / 5 ml) garlic powder
• Vinegar and water to crackle glaze
For the Beer Bed (Bottom Basket)
• 1 bottle (500 ml) dark beer (Dunkel, Märzen, or stout)
• 1 onion, sliced (about 150 g / 1 cup UK / 1 ¼ cups US)
• 1 carrot, chopped (about 100 g / ¾ cup UK / ⅔ cup US)
• 1 stick celery, chopped (about 80 g / ½ cup UK / ⅔ cup US)
• 1 bay leaf
For the Beer Gravy
• 2 tbsp (30 g / 30 ml / ¼ cup UK / 2 tbsp US) butter
• 1 tbsp (10 g / 10 ml / 1 tbsp UK / 1 tbsp US) flour
• 1 cup (240 ml / 240 g / 1 cup UK / 1 cup US) reserved pan liquid
• ½ tsp (2 g / ½ tsp UK / ½ tsp US) mustard (optional)
• Salt and pepper to taste

Layer the Cosori Tower (3 tiers)
• Bottom basket:
Fit the stainless rack in place. Add sliced onion, carrot, celery, and bay leaf underneath. Pour the dark beer in carefully (about halfway up the veg).
• Middle rack (above the veg):
Place the seasoned pork knuckle directly on the rack so the fat drips down into the beer/veg layer.
• Top basket:
Use for sides — small potatoes, sauerkraut, or carrot batons brushed with oil and sprinkled with caraway.

3. Cook Settings
• Stage 1 – Slow Roast: 160 °C (320 °F), 1 hr 30 min.I usedd the bake setting
Moist heat from beer steams the knuckle; skin softens.
• Stage 2 – Crisp: 190 °C (375 °F), 40–50 min.
Rotate baskets halfway. Brush knuckle with a bit of beer halfway through.
• Stage 3 – Final Crackle: 210 °C (410 °F), 10–15 min.
Continue until the skin blisters.
Total time: approx. 2 ½ hours.

HOW TO MAKE German Red Cabbage

CHECK IT OUT
LINK –
Cosori Turbo Tower Pro Smart –
Cosori Turbo Tower Standard –
#cosori #cosoriairfryer #turbotower #dualblaze #cosoricooks

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30 Comments

  4. You need to low cook or braise the pork knuckle for at least an hour, then salt the skin and let it dry out in the fridge at least overnight. Then fry it up in the air fryer next day for maximum crisp crackling and succulent, fall apart tenderness.

  5. Hello from London England, Rik as an old-fashioned retired chef myself the thing I love about cooking in your backyard 🤔? The use of the Mark One Eyeball. 👀 Years in the making. My mum used to simmer the knuckles for about 2hrs. With celery, onions, carrots & peppercorns. Take it out of the stock, dry it off. Rubbing oil and garlic on the skin. Then bung it into a raging hot oven for 20/30 minutes. Lovely 😊😋I've got to stop watching you late at night or in the early morning. Your food always makes me feel hungry and drooling down my chins 😂😂😂Cheers for sharing Allan&Family

  7. Wow. That looks amazing. I've never cooked pork nuckle, not really knowing what it was. But it's so soft on the inside, with a crispy outside. And your roast potatoes look nice, too. An essential item in a roast dinner. Thanks, Rik.

  23. Oh Rick my sister in law and I laughed our heads off when we saw how scared you were of trying the corsori out. You were so flustered. Funny as. But in the end you nailed it. Well done 👍. Great video. Cheers 🥂 Tracey xx 🇦🇺🤣🙌❤️😎✅😊

  25. I have never seen a pork hock like that here in the Northeast US,I suppose you can especially order it in a butchers shop,and German restaurants sell them,but without the crackling,in fact I have never seen skin on pork here.I think it all goes into making those packets of puffed pork rinds. Another cut you never see in the States is pork leg,I remember my Mom buying a piece that was about 3 inches thick cut off the leg straight through the bone,here roasts are neither a shoulder joint(Boston Butt) or a loin roast. I have seen smoked ham hocks,but they are very small with really no meat on them,for making soup,or collards,I use smoked turkey legs,same taste,and lots of meat for some soups. Amazing what you can cook in an air fryer.😊

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