Roasted Smoked Pork Knuckle
Roasted smoked pork knuckle is a hearty dish that really satisfies. Once roasted, the meat inside is beautifully tender and juicy, while the skin on the surface is crisp and well rendered. For a truly perfect result, it is worth boning the knuckle before roasting.
Prep: 20 min
Cook: 1 h 40 min
Servings: 1
Energy: 733 kcal per serving
Method
01.
Rinse the knuckle thoroughly and clean it.
02.
Using a thin knife, make three short but deep cuts all the way to the bone so that the knuckle cooks through more easily.
03.
Place the prepared knuckle in a pot of water, season with salt, add the rosemary sprigs, peppercorns and the whole onion, and simmer for about 1 hour.
04.
Meanwhile, prepare the marinade by mixing the ingredients listed above.
05.
Remove the cooked knuckle and score the skin on the surface in a grid pattern, about 5 mm deep.
06.
Peel the garlic, halve the cloves and push them into the meat in several places.
07.
Place the knuckle in a roasting tin, brush with about 1/3 of the marinade, pour over 3 tbsp of the pork knuckle stock and put into an oven preheated to 200 °C. Roast for about 30 minutes until golden brown.
08.
During roasting, baste the knuckle regularly with the marinade and spoon over the pork knuckle stock.
