MeatAlison Lambert

PORK KNUCKLE

MeatAlison Lambert


I actually was considering withholding this dish from my blog as i thought once the word gets out, we may not be able to get them for our selves as they will sell out.  I got my knuckles from Waitaki Bacon and Ham at the Otago farmers market and they are not only huge but so reasonable.  It is like buying lamb shanks but from a pig!  I like to allow at least two generous hours to cook them long and slow so the crackling gets golden and crispy and the meat is juicy and on the verge of falling from the bone.
To serve with them i highly recommend balancing it out with contrasting ingredients as it is very rich. The Germans do this dish well and i can see why they serve it with mustard and sauerkraut - perfect balance!


CARAWAY PORK KNUCKLE
serves 2

1 pork knuckle
2 tsp caraway seeds
2 tsp salt
2 onions

Method
Preheat the oven 150C

Wash the knuckle and pat dry with clean cloth,
Score the skin carefully with a very sharp knife.
Rub the caraway seeds and salt all over the skin and flesh.
Slice the onions thinly and place on the bottom of a medium size oven dish
Place the knuckle flesh side down and the bone is upright.  Pour about 1 cup of water into oven dish and place the pork into the oven.
Cook for a good 2 hours and baste regularly with any juices from pan.  If the liquid has reduced to much add another 1/2 to 1 cup.
To serve roughly cut the skin and flesh up into large chunks.  Drizzle over the softened onions and juices.