Pork Knuckle

The marinade
Score it well Marinate overnight Rubbed after the first
                cooking stage
One knuckle done

Note: can also be made with lamb shank if pork is a no-no, though pork is better.
Note: benefits from marinading overnight.
Note: pork knuckle is ridiculously cheap; at time of writing about £3 for the above knuckle, though of course there is a large bone in the middle.

Serves 4 (half a knuckle per person: they're usually huge and this recipe is very strong in taste so you don't need much).

Ingredients

For the marinade:

For the rub:

For the meat:

Method

  1. Mix the marinade ingredients together in a bowl big enough to hold the meat.
  2. Stab/score the meat deeply, down to the bone, so that the marinade can get inside it.
  3. Put the meat into the bowl, ensuring that it is immersed in the marinade.
  4. Cover and leave in the fridge, preferably overnight, turning the meat half way to ensure good coverage.
  5. Heat the oven to 180 C.
  6. Transfer the pork knuckle, with the marinade, to a casserole; add the white wine and the salt.
  7. Cook, covered for 3 hours, turning the joints half way.
  8. Remove the casserole from the oven and whack the heat up to 250 C.
  9. Remove the knuckles from the casserole onto a shallow oven-proof tray, transferring the juices to a saucepan, via a gravy separator if possible.
  10. Mix together the ingredients for the rub.
  11. Rub the rub into the pork knuckles, getting it as deep into the cracks and crevices of the meat as you can.
  12. Position the pork knuckles upright on the tray if you can, or if not then fattiest-side-up, and return them to the oven for 30 minutes.
  13. While the knuckles are roasting, boil the saucepan of juice vigorously to reduce it by half.
  14. Mix the cornflour with some of the juices in a small bowl and stir this into the juices in the saucepan also.
  15. When the meat is done it should pretty much fall from the two bones that are inside each knuckle; cut the meat up and place it into a serving dish.
  16. Serve with the thickened sauce and maybe with sauerkraut, apple sauce, sautéed onions and mash.


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