Tuesday, July 21, 2015

Roast pork knuckle

I remember watching an episode of the German Food Safari and it was after watching the Roast Pork Knuckle Recipe, I decided then and there, that we were going to have this dish for Christmas Eve. It is one decadent dish and probably best eaten once a year.
Whether it is Christmas or settling into hibernation for the winter, this dish is truly one to try. It's easy to make and the crunch of the crackling and taste of caraway and melting pork meat, is what its all about.


1 apple roughly chopped (red or green is fine)
1 brown onion thinly sliced
2 pork hocks
6 cloves of garlic finely chopped
2 tbs of salt
1 tbs of caraway seeds
2 cups of water



1.Preheat oven to 180C.

2. Smear hocks with salt to get a good crunchy crackling

3. Smear hocks with garlic and caraway seeds

4. Cover the base of the cast iron with the chopped onions and apple before adding the pork hocks on top.

5. Add 2 cups of water or til half full

6. Place into cast oven into the oven to cook for 2.5 hours. (No need to cover with lid)

7. The meat will fall off the bone and smell amazing.

8. Serve up pork knuckle with sauerkraut and glass of cider or beer.

Handy hints

Use a cast iron pot or a deep pot as it gives the pork hocks something to lean against rather than an open oven roasting dish. I found that my pork hocks were always falling over into the onion apple mix which meant the crackling didn't work as well.

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