Glazed Pork Knuckle

Prepare the knuckles

• Pat the pork knuckles dry with kitchen paper. If the skin is particularly thick, make a few shallow slashes across it or score in a criss-cross pattern. This helps the fat render and prevents the skin from splitting unevenly.
  2 large pork knuckles
• Place the chopped onion, carrots, celery, garlic, bay leaves and peppercorns in a large, heavy-based pot or casserole dish. Lay the pork knuckles on top.
  1 large onion, 2 large carrots, 2 stalks celery, 4 cloves garlic, 2 leaves bay, 1 tbsp peppercorns
• Sprinkle with the salt.
  1 tsp salt
• Pour in the stock and beer/cider/water. The knuckles don’t need to be fully submerged—about halfway up is ideal. This keeps the meat moist while allowing the top to cook evenly.
  500 ml stock, 250 ml beer

Preparing the Glaze:

• In a small bowl, combine the honey, mustard and vinegar
  2 tbsp honey, 1 tbsp mustard, 1 tsp vinegar
• Stir until smooth.

Slow cook:

Option A: On the hob:

• Bring to a gentle simmer over medium heat, then reduce to low, cover with a lid and cook for 2½–3 hours until the meat is very tender and starting to pull away from the bone.

Option B: In the oven:

• Preheat to 160°C (140°C fan) / 320°F. Cover the dish and cook for 2½–3 hours.
• You’ll know it’s ready when a fork inserts easily and the meat gives way with little effort.

Optional crisping / glazing

• If you prefer a crisp or sticky finish:
• Preheat the oven to 200°C (180°C fan) / 400°F.
• Remove the knuckles from the cooking liquid and place them on a roasting tray.
• Brush lightly with oil, or apply your prepared glaze.
  1 tbsp oil
• Roast for 15–20 minutes until the skin is golden and crisp, or the glaze is bubbling and sticky.

Rest before serving

• Let the meat rest for about 10 minutes before carving or pulling apart. This helps retain juiciness and makes it easier to handle. Serve the Pork Knuckle warm/hot.

Use the cooking liquid:

• Strain the remaining liquid and vegetables. Simmer to reduce or blend into gravy if desired.