Slow-Cooked Knuckle of Pork
Slow-Cooked Knuckle of Pork

Ingredients

Method

  • 1.5kg pork knuckles (uncured)
  • 5 whole garlic cloves
  • 3 tbsp honey
  • 250ml red wine
  • 75ml olive oil
  • Salt and pepper
  • 2 tsp mixed peppercorns
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 tsp coriander seeds
  • Preheat your oven to 120C. Make 5 deep slits between the skin and flesh of the pork knuckle with a sharp knife, and stick a clove of garlic into each one. Rub the skin of the pork with honey, then place in a casserole dish with the red wine, olive oil, plenty of salt and pepper, peppercorns, cinnamon, bay leaf, coriander seeds, and 75ml of water.
  • Cover the casserole with a lid, and bring it up to a simmer on the hob. Once bubbling, stick it in the oven for 4 hours, until the meat is falling from the bone. Shred the meat, and serve with potatoes and your favourite greens.
5 hours
4 serving
This recipe pairs perfectly with the Minim 'Colabinnabin' Nero d'Avola 2019 from Heathcote, Australia.

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