Worldly Wednesday – Slow Roasted Pork Knuckle

Slow Roast Pork KnuckleA fabulous meal on any occasion – this dish is so easy you can prep it, put in the oven and happily forget about it for a whole day.  The smells will waft through your home and make you hungrier and hungrier, which is a good thing as it tastes so good you will really want to tuck in!

The first time I tried this dish I actually (for once) followed a recipe!  It didn’t turn out exactly as I expected though which was a bit disappointing, so this time around I have changed pretty much everything.  Altered the flavours, the cooking time, the method – all of it.  It just goes to show what I always say – recipes are just a guideline!

Pork Knuckle is a fairly cheap cut of meat (my local butcher charged $9.99k/g) and 2 x smallish knuckles are more than enough to feed a family of 4/5.  The first two we had were HUGE and gave us leftovers for a week!  Slow cooking your cheaper cuts gives them awesome flavour and ensures they are so tender they just fall apart.  If you are on a budget this is a great alternative to an expensive Sunday Roast!


Serves 4


  • 2 x whole Pork Knuckle – skin on
  • 3 x Granny Smith Apples
  • 2 x Brown Onions
  • 6 Cloves Garlic
  • 2 Teasp. Caraway Seeds
  • 6 Teasp. Fennel Seeds
  • Cracked Black Pepper
  • Lots of Salt
  • 1 x bottle of Dark Beer (I used a James Squire Porter)


Pre-heat your oven to 200DegC;

Lay some baking paper in a large baking pan;

Slice up your onions and apples in thick slices and arrange in one layer on the bottom of the pan (I took the seeds out but didn’t bother coring the apple. Obviously – you could if you like);

Peel your garlic and crush with the back of a knife. Distribute around your baking pan;

Take each knuckle and score with a sharp knife (a craft knife is perfect for this) in a criss-cross pattern. You will need to go quite deep as you want to penetrate through the skin and down into the fat layer (but not cut the meat underneath);

Rub a generous (and I mean generous) amount of salt into the skin of each knuckle, making sure it goes into all the cuts you made (this is what will make it crisp up later).  Sprinkle with the Caraway & Fennel seeds and lay onto of your apples and onions;

Add a good grinding of black pepper over the whole pan;

Put your pan in the hot oven and cook for 30 mins;

Pull out and turn your oven down to 100DegC;

Pour the bottle of beer over the pan, ensuring each knuckle gets “basted” so to speak with some of it;

Wrap a double layer of foil over your pan and return to the oven for 5 hrs;

Remove from the oven, turn the oven off and the griller on to high;

Discard your foil and place your pan under the griller until the skin crisps up nicely and gives you a good crunchy crackling.  Be sure not to let it burn!;

Flip over and do the same to the other side;

Whilst your skin is crackling, take out your onions, apples and garlic from the bottom of the pan and mash together in a small dish.  Set Aside;

Remove pork from the pan, slice up and serve alongside your sweet onion and apple mix.

This meal is perfect served with potato salad, green salad, crunchy bread, Sauerkraut and Mustard.  Any meat leftovers (once cooled) can be frozen and used in other meals – just defrost overnight in your fridge.


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