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Pork knuckles from the oven

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Ingredients for 6 servings:

  • 3 pork knuckles, approx. 1 kg each
  • 3 onions
  • salt and pepper
  • 3 bay leaves
  • 1 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 15 minutes

Wash the pork knuckles and pat dry thoroughly, then season with salt and pepper. If necessary, score the skin lightly, being careful not to cut too deeply into the meat. Peel and quarter the onions. Place everything in a large roasting tin, drizzle with olive oil, and bake in the oven at 120°C (convection oven) for 90 minutes. Then turn over, add the bay leaves to the resulting broth, and bake for another 90 minutes. If you like the rind a little crispier, increase the top heat to around 220°C (425°F) for the last 10 minutes and grill the bacon on all sides. Use the broth as the basis for a hearty sauce; it goes well with mashed potatoes and sauerkraut or red cabbage.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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