Peruvian pork knuckle

This is a really good way of using up a much underutilised piece of pork.

The cooking process for this dish comes in two parts.

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The first part being to add your pork knuckle in a large pot of slightly salted water boiling water with the addition of a small onion and a few black peppercorns.  You submerge your pork knuckle in the water and turn the heat down to a gentle simmer and  let it cook for about 90 minutes.

After 90 minutes,  with a pair of tongs or a large slotted spoon, carefully take the pork out of the water and let it drain well. Then using a very sharp knife score a diamond pattern across the now soft skin making cuts about 5 – 10 mm deep. This will allow the skin to crisp up when it comes to the second part of cooking which is to roast the meat.

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In your roasting tin of choice scatter the sliced onions and pour in the beer. Mix the Suffolk Spice Company Peruvian mix with a couple of tablespoons of oil and then rub all over the pork knuckle.

 

Place your pork on a bed of onions and roast it at 200 degrees for about 90 minutes or until that pork knuckle starts to crisp up looking gorgeous and crackling.

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Serve with mashed potatoes to soak up all those juices and mix with the beery onions.

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Ingredients.(serves 2)

1 large pork knuckle

2 medium onions – finely sliced

1 tablespoon of Suffolk Spice Company Peruvian Mix

2 tablespoons of oil

Salt and pepper.

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