Roasted Pork Knuckle with Molasses and Fruits

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My first time roasting pork knuckle like this. It turned out so well, that I would like to post it first before I forget the recipe. For those of you who loves pork knuckle in anyway, do take time to try out this yummy dish.

I did not plan to roast it this way but since I had an abundance of fresh cherries, plums and green apples in my fridge, I decided to give it a try. Pork dishes goes really well with this type of fruits.



1 pork knuckle (preferably organic)
10 ripe red cherries (pitted, halved)
2 red African apples (seeded, quartered)
2 ripe red plums (seeded, quartered)
3 potatoes (peeled, and cut into large chunks)



5 Tbsp organic molasses
2 Tbsp worchestershire sauce
2 Tbsp Lea & Perrin sauce
a pinch of sea salt
a generous drizzle of olive oil
black pepper


  1. Make lots of incisions in the pork knuckle skin and add in the marinade, leave it in the fridge overnight.
  2. Preheat oven at 200 degree celsius, place knuckle and the marinade juice into an oven proof pan and roast for 40 minutes. (I made this in my new water oven)
  3. Put in all the cut fruits and baske the knuckle with the bubbling gravy and pop it back into the oven for another 20 minutes. Cover with a foil if the top of the knuckle starts to burn.
  4. Poke a knife into the knuckle to check if it’s completely cooked. If clear juices streams out, knuckle is ready to be served. If not, roast a little longer.
  5. Let the knuckle rest for 20 minutes before carving. Serve warm with its gravy.

The roast is moist and tender, the fruits warm, sweet and juicy, absolutely fit for a mom eating for two. I had half of the whole knuckle, just imagine. I feel like roasting another knuckle by just writing this post.


  1. nozuko antoni says:

    i want some pork recipes

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