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Roasted pork knuckle

IngredientsConvert
  • 850 g pork hock
  • 50 g fresh ground salt
  • 10 pcs juniper berries
  • 2 clove garlic
  • 1 pcs onion
  • 1 pcs bay leaf
Preparation

  1. Bring 3 litre pot of water to a boil.
  2. Add in bay leaf, juniper berries, onion, half of salt, cloves, and pork hock. Cover it.
  3. Cook for 90 minutes on low temperature.
  4. Remove from cooking liquid.
  5. Set hock on roasting pan then set aside to cool.
  6. Meanwhile, preheat oven to 200°C.
  7. Rub hock with remaining salt to make the skin crisp.
  8. Roast hock for 25-30 minutes; increase temperature to 230°C and roast hock for an additional 15-20 minutes.
  9. Remove from the oven and let it rest for 10 minutes.
  10. Serve with oven-baked potatoes and pickles.

Good points

  • Low in sugar
  • Very high in niacin
  • High in phosphorus
  • High in riboflavin
  • Very high in selenium
  • Very high in thiamin
  • Very high in vitamin B6
  • High in zinc

Information
Preparation time: 130 min
Portions: 6
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 364.07 kcal
Carbohydrates: 3.79 g
Cholesterol: 103.42 mg
Sugar: 0.85 g
Protein: 25.11 g
Fat: 27.05 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com