German

4.5 munchies: Anyone who knows me fairly well enough would know that I could never resist a dish of pork knuckle, and that I hardly review the same dish twice. For consistently serving up excellent pork knuckle, this dish deserves a special mention after our nation's first and only authentic German microbrewery had closed for 2 months for an extensive renovation with a complete overhaul and an updated food menu.

Served in a roasting pan with a side of house-made sauerkraut and traditional bread dumpling, the whole bone-in pork knuckle was first marinated in a Bavarian spice blend, brushed with Paulaner beer, and then slowly roasted for 2-3 hours to render its incredibly crispy crackling and succulent flesh! This dish is best paired with a pint of ice cold Paulaner Bräuhaus Pale Lager. #Burpproved

4.5 munchies: With the meat brined for up to a week, boiled in stock, then slowly roasted for 2-3 hours, what I got was a plate of crackling, savoury goodness – served with sauerkraut (which I'm still trying to appreciate) and garlic mashed potatoes. Paired with homemade German sausages that were grilled to juicy perfection and a pint of ice cold Munich Lager, I really could not have asked for more, could I? The truly hearty Bavarian pairing only left me with a very satisfied tummy!

This was a hosted meal by Paulaner Bräuhaus, courtesy of Come Let's Eat and Burpple.