Baked pork knuckle is a traditional dish that combines the juiciness of the meat with the crunchiness of a perfect oven. This delicacy requires some time, but the result is worth every minute. An irresistible dish for the palate!
Perfect to share with family or friends at a special meal. Don’t miss this exquisite recipe and surprise your family!
Index
- Ingredients
- Preparation
Ingredients
1 leg of pork (approx. 1.5 – 2 kg)
4-5 large potatoes, peeled and cut into thick slices
2 large onions, quartered
3 carrots, peeled and cut into large pieces
4 cloves of crushed garlic
2 bay leaves
1 tablespoon sweet paprika
1 tablespoon hot pepper (optional)
1 teaspoon dried thyme
1 teaspoon ground black pepper
Salt to taste
1/2 cup sunflower oil
Preparation
Prepare the meat:
Wash and dry the pork knuckle well. Rub it with sunflower oil and season with salt, pepper, sweet paprika, hot pepper (if using), and dried thyme. Let the meat rest while you prepare the vegetables.
Prepare the vegetables:
Place the potatoes, onions, carrots, garlic and bay leaves in a baking dish. Drizzle the vegetables with a little oil, salt and pepper, and mix well to coat evenly.
Assemble the dish:
Place the pork knuckle on the bed of vegetables. Cover the dish with aluminum foil to prevent the pork knuckle from drying out during the first stages of cooking.
Baking:
Preheat the oven to 180°C. Cover the knuckle with aluminium foil and cook for 2 hours. Remove the foil and increase the temperature to 200°C. Bake for another 30-45 minutes to make the skin of the knuckle golden and crispy.
Resting and serving:
Once the pork knuckle is ready, remove it from the oven and let it rest for about 10 minutes before serving. This will allow the juices to redistribute and the meat to become more tender.
We recommend: How to make roast pork ham
Additional Tips:
Pre-marinade: If you have time, leave the pork knuckle to marinate overnight in a mixture of oil, garlic, paprika and herbs.
Sauce: Use the juice left in the pan to make a spectacular sauce. You just need to deglaze the dish with a little white wine or broth and reduce it over the heat.
Accompaniments: Serve with a fresh salad or crusty bread to complete the experience.
Even more tender texture: If you have time, simmer the pork knuckle first in a broth (vegetable or pork) for 1-2 hours before baking. This will make it even more tender and full of flavour.
This baked pork knuckle promises to win over everyone at the table with its irresistible flavour and unrivalled texture. Enjoy your meal and enjoy these unique flavours!