Slow Roasted Pork Knuckle with Crunchy Sage Salted Potatoes
Our irresistible German style Pork Knuckle slowly cooked to perfection until the meat is fall off the bone tender and the skin transforms into an audible symphony of crunchiness when bitten into.
What You Need
- 3 Three Aussie Farmers German Style Pork Knuckles
- 3 Tbsp vegetable oil, plus additional for frying
- 2 tsp. salt
- 4 potatoes, peeled, quartered
- 2 carrots, halved
- 2 whole fennel bulbs, halved
- 3 pears, halved
- 1 Tbsp. brown sugar
- Salt and pepper, to taste
- 2 sprigs fresh rosemary
- 1 whole garlic bulb, halved
- 8 fresh sage leaves
- 2 Tbsp. pink salt flakes
- 1 Tbsp. plain flour
- 1 ½ cups pork or chicken stock
How To Make It
- Pre-heat fan forced oven to 240֯C.
- Dry pork knuckle rind with paper towel, then rub 1 Tbsp. oil and 2 tsp. salt into the rind.
- Bring a large saucepan of water to the boil then add potatoes and cook until tender. Drain, add 1 Tbsp. oil and 1 tsp. salt then shake vigorously to break the surface of the potatoes.
- Place knuckles rind side up in a large baking dish. On a separate lined oven tray, add potatoes and carrots then transfer both to the oven and bake for 30 mins.
- In a large bowl, coat fennel bulks and pears in 1 Tbsp. oil and sugar, then season with salt and pepper. Add to the baking dish with the knuckles along with the rosemary and garlic bulb, then cook for 30 mins.
- Meanwhile, in a small saucepan, add 1cm vegetable oil and heat until very hot. Check temp. by placing a wooden spoon in the oil, bubbles should appear immediately. Carefully place sage leaves into the oil and fry until crispy. Remove from the saucepan and dry on a paper towel.
- In a mortar and pestle, crush fried sage leaves and pink salt flakes.
- Remove knuckles, potatoes and carrots from the oven when crispy. Sprinkle sage salt over the potatoes and toss to coat. Transfer everything to a serving dish to rest, reserving cooking juices in the pan.
- Place the roasting pan on the stove over low heat. Squeeze the roasted garlic from one half of the bulb. Sprinkle flour over the juices and use a fork to combine flour, juices and garlic to a thick paste. Cook for 2 mins, then begin adding stock gradually, stirring continuously until desired gravy consistency is achieved. Season to taste
- Serve crunchy pork knuckles with roasted pears, fennel, carrots and crispy sage salted potatoes on the side. Drizzle generously with gravy.
If you haven’t tried a Pork Knuckle – you haven’t lived! This knuckle has been cured and sow cooked for hours – and once you crackle it up at home, there isn’t much that will beat it.
