Bavarian Slow-Cooked Pork Knuckle
Bavarian Slow-Cooked Pork Knuckle

Ingredients

Method

  • 1.5kg knuckle of pork (uncured)
  • 5 peeled whole garlic cloves
  • 3 tbsp honey
  • 250ml red wine
  • 75ml olive oil
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 2 tsp mixed peppercorns
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 tsp coriander seeds
  • Pickles, to serve
  • Preheat the oven to 120C. Make 5 deep slits between the skin and flesh of the pork with a sharp knife, and push a whole clove of garlic into each one. Rub the skin with honey, then place in a casserole dish with the red wine, olive oil, salt and pepper, bay leaf, coriander seeds, cinnamon stick, and peppercorns.
  • Pour in 75ml of water, cover with the lid, and bring to a simmer on the hob. Transfer to the oven and back for 4 hours, or until the meat is tender and falls from the bone. Wunderbar!
4 hr
4 serving
This recipe pairs perfectly with the Tesoro de los Andes Malbec 2019 from Mendoza, Argentina.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box