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



  • 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

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