Today is Christmas Day, and you know what that means – slaving in the kitchen while the kids tear through presents, the dog chases wrapping paper, and you’re already eyeing a bottle of wine in the fridge. But don’t fret! This smoked pork knuckle with rosemary and spices is here to save the day. With just a few minutes of prep, you can toss it in the oven and let it work its magic while you wrangle the chaos.
Yes, when it comes to Christmas lunch, the turkey often steals the spotlight, but there’s something beautifully rustic and hearty about this dish. It can feed the whole family and – if there are any leftovers – you can shred the meat to make sandwiches, wraps, or even add it to soups to last for the rest of the week.
Ingredients
- 1 smoked pork knuckle (about 1.5 kg for a family of four)
- 2-3 sprigs of fresh rosemary
- 4-5 cloves of garlic, minced
- 1 tbsp olive oil
- 1 tsp black peppercorns
- 1 tsp whole cloves
- 1 tsp mustard seeds
- 1 tsp smoked paprika (for extra smokiness)
- 1 tsp ground cumin
- Salt and freshly ground black pepper, to taste
- 500 ml apple juice or chicken stock (for braising liquid)
- 2 bay leaves
Method
- Preheat your oven to 160°C.
- Rub the pork knuckle with olive oil, then generously season with salt and black pepper. Press the rosemary sprigs into the meat, pushing garlic into any crevices.
- In a small bowl, combine the peppercorns, cloves, mustard seeds, smoked paprika, and cumin. Rub this spice blend evenly over the knuckle.
- Place the pork knuckle in a roasting pan. Pour in the apple juice or chicken stock, adding the bay leaves.
- Cover the pan tightly with foil to retain moisture and cook for 2-3 hours, basting occasionally with the pan juices. For a crispy exterior, remove the foil during the last 30 minutes of cooking and increase the oven temperature to 180°C.
- The pork knuckle should be fork-tender, with the meat easily pulling away from the bone. If it needs more time, continue cooking in 15-minute increments.
- Let the pork knuckle rest for 10-15 minutes before slicing. Serve with roasted vegetables or potatoes.
Related Articles
