Roast Pork Knuckle
Pork knuckle simmered with bay and allspice, then roasted on a bed of onions with beer until the skin blisters into crackling and the meat falls from the bone — Bulgarian tavern food for cold evenings.
Ingredients
Ingredients
- 2 pork knuckles (hocks), skin on (about 1.2 kg each)
- 3 l water, for simmering
- 3 medium onions
- 1 carrot
- 3 bay leaves
- 1 tsp black peppercorns
- 5 allspice berries
- 1 tbsp salt
- 4 cloves garlic, crushed
- 1 tbsp sweet paprika
- 1 tsp dried savory
- 2 tbsp sunflower oil
- 330 ml lager
Nutrition (estimated)
medium confidenceRecipe total: 1311 kcal · P 83.1g · C 99.4g · F 68.2g
Estimated from 13 of 13 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Scrape the skin with a knife to remove any bristles and rinse the knuckles. Put them in a large pot with one of the onions, halved, the carrot, bay leaves, peppercorns, allspice and 2 tsp of the salt, pour in the water and bring to the boil.
- 2Skim, then simmer gently, partly covered, for 1 hour 30 minutes, until a skewer goes into the meat easily.
- 3Lift out the knuckles and leave them for 15 minutes to steam dry — dry skin is the key to crackling. Heat the oven to 200°C.
- 4Score the skin in a diamond pattern with a sharp knife, cutting through the skin but not into the meat.
- 5Mix the garlic, paprika and savory with half the oil and rub it into the exposed meat and the underside; rub the skin itself only with the remaining oil and salt, because paprika would scorch on it in the final blast of heat.
- 6Slice the remaining onions into a roasting tin, set the knuckles on top, skin up, and pour in the lager.
- 7Roast for 1 hour 15 minutes, basting the meat but not the skin twice, and adding a little of the cooking water from the pot if the tin dries out.
- 8Raise the heat to 230°C for the last 10–15 minutes, until the skin puffs and crackles all over.
- 9Rest for 10 minutes and serve with the soft onions from the tin.
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Questions and answers
How long does Roast Pork Knuckle take to make?
About 230 minutes: 35 min prep and 195 min cooking.
What ingredients do you need for Roast Pork Knuckle?
13 ingredients: pork knuckles, water, onions, carrot, bay leaves, black peppercorns, allspice berries, salt, garlic, sweet paprika, dried savory, sunflower oil and 1 more.
How many servings does this Roast Pork Knuckle recipe make?
4 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Roast Pork Knuckle?
About 328 kcal, with 20.8 g protein, 24.9 g carbohydrate and 17.1 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Roast Pork Knuckle recipe suit?
It is dairy-free.
What cuisine is Roast Pork Knuckle?
Roast Pork Knuckle comes from Bulgarian cuisine.
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