Roasted Pork Knuckle - How to make boiled pork knuckle crispy in the oven
Learnhow to cook the most delightful pork knuckle, featuring a savoury honey-and-mustardmarinade. The combination of flavours and textures will leave your taste budsdancing with delight!
Servings 4 servings
Calories 320kcal
Ingredients
Roasted Pork Knuckle Ingredients:
- 1.5 kg pork knuckle
- 1 onion
- 2-3 cloves of garlic
- 2-3 bay leaves
- 3-4 allspice berries
- 3-4 black peppercorns
Honey Marinade Ingredients:
- 1 tbsp soy sauce
- 1 tsp honey
- 1 tsp mustard
Instructions
- Prepare all the ingredients for the broth. Scrape the pork knuckle with a knife, carefully rinse it under running water and pat it dry. I would highly recommend choosing a pork knuckle around 1.5 kilos. Not too large, not too small, so the meat cooks through evenly and doesn't dry out while roasting.
- Put the ingredients into a sizable pot and cover them with water so that the knuckle is fully submerged. Put the pot on the stove and let it cook after boiling for about 2 and a half hours. Turn the pork knuckle over several times so that the meat cooks through evenly. Criteria for being fully cooked: the meat should easily come off the bone.
- Preheat oven to 400°F/200°C.
- Take a preferred baking tray or a dish, line it with parchment paper and place the boiled pork knuckle on it.
- Whisk together honey, mustard and soy sauce for a glaze and smear the upper surface of the knuckle with part of the prepared mixture.
- Put the tray into the oven and bake for 15 minutes altogether. After the initial 15 minutes, turn the knuckle on the other side and cover it with the left honey mixture. Bake on this side for an additional 15 minutes.
- If you have some leftover marinade mixture, you can smear the surface of the knuckle several times during roasting. This step will ensure that the crust is extra crispy and appetising.
- You can serve the roasted pork knuckle hot as a main dish or cold as an appetiser. Enjoy your meal!
Notes
*calories per 100 g