Unlike Filipino crispy pata which requires the pork to be simmered in water until tender before roasting or air frying, cooking crispy pork knuckle German-style ditches the simmering part. The uncooked pork goes into the oven and roasts until the meat is tender and the skin is crisp.
I have to admit that this cooking method is less messy and less work-intensive than cooking crispy pata the traditional way. Of course, we have simplified the traditional a bit by air frying instead of deep frying crispy pata. But still, it’s still a two-step process.
But… pork knuckle? Isn’t that pork hock? Apparently, pork leg is knuckle in some parts of the world and hock in others. Some even call it shank. But they all refer to the leg minus the trotters or feet.