Honey Lemon Chicken WingsAugust 10, 2007
Sago Pearls DessertAugust 27, 2007
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)
5Â Tbsp organic molasses
2 Tbsp worchestershire sauce
2 Tbsp Lea & Perrin sauce
a pinch of sea salt
a generous drizzle of olive oil
- Make lots of incisionsÂ in the pork knuckle skin and add in the marinade, leave it in the fridge overnight.
- 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)
- 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.
- 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.
- Let the knuckle rest for 20 minutes before carving. Serve warm with its gravy.
The roastÂ is moist and tender, the fruits warm, sweetÂ 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 byÂ just writing this post.