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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.

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.

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.

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

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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