Slow-cooked pork knuckle and onions

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

A full-flavoured dish of slow-cooked pork on the bone. The joint used here is the lower leg segment of the hind leg of the pig.

By Rick Stein

From Saturday Kitchen

Ingredients

For the slow-cooked pork knuckle

  • 1.5kg/3lb 5oz knuckle of pork (uncured)
  • 5 garlic cloves, peeled and left whole
  • 3 tbsp honey
  • 250ml/9fl oz red wine
  • 75ml/2½fl oz olive oil
  • 2 tsp sea salt
  • 12 turns black peppermill
  • 2 tsp mixed peppercorns (green, black and red)
  • 1 bay leaf
  • 1 small cinnamon stick
  • 1 tsp coriander seeds

For the slow-cooked onions

  • 400g/14oz red onions, halved and sliced
  • 75ml/2½fl oz olive oil
  • ½ tsp salt

For the tomato garnish

  • 6 medium tomatoes, halved
  • 3 tbsp olive oil
  • pinch sea salt
  • 6 turns black peppermill

Method

  1. For the pork knuckle, preheat the oven to 120C/100C Fan/Gas ½. Make 5 small deep slits between the skin and flesh of the knuckle of pork using a sharp knife, and stud each slit with a whole clove of garlic. Rub the skin all over with the honey. Place in a casserole dish and add the red wine, olive oil, salt and pepper, peppercorns, bay leaf, cinnamon stick, coriander seeds and 75ml/2½fl oz water. Cover with a lid and bring up to a simmer on the hob, then transfer to the oven and bake for 4-4½ hours until the meat falls away from the bone.

  2. While the pork is cooking, fry the onions gently in olive oil for 5 minutes over a medium heat, then add the salt and 100ml/3½fl oz water, cover with a lid and cook gently for 25 minutes.

  3. For the tomato garnish, very gently cook the tomato halves in a clean pan with the olive oil over a medium heat for about 2 minutes until softened. Season with the salt and pepper.

  4. Serve the pork knuckle with the slow-cooked onions and tomatoes.

Print Friendly
Top