Organic Pork Knuckle Joint

Organic pork knuckle comes from the lower part of the hind leg. Packed with nutritious collagen, this is a slow-cooking joint on the bone which is truly worth the wait.

Try slow-braised pork knuckle served with spiced red cabbage and apple for a bowl of serious comfort food.

Good To Know

Ingredients & Nutritional's

Organic, Outdoor Bred and Reared Pork
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 270Kcal/ 1119kJ | Fat 21.7g of which saturates 8.0g |  Protein 18.6g | Salt 0.13g

How To Store

Our Pork Knuckle Joint is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.

Our Farms & Suppliers

Our organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam & Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.

How To Cook

We Recommend: 

Crispy Pork Knuckle Joint Recipe

Ingredients:

• For the Pork Knuckle:

  • 1 pork knuckle joint 

• For the Marinade:

  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon honey (or brown sugar)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1 teaspoon dried thyme (or rosemary)

Instructions:

1. Prepare the Pork Knuckle:

• Preheat the Oven: Preheat your oven to 220°C (430°F).
• Score the Skin: Using a sharp knife, score the skin of the pork knuckle in a crosshatch pattern. Be careful not to cut into the meat. This helps the fat render and the skin to become crispy.

2. Make the Marinade:

• Combine Ingredients: In a bowl, mix together the minced garlic, olive oil, soy sauce, honey, Dijon mustard, apple cider vinegar, black pepper, salt, smoked paprika, and thyme until well combined.

3. Marinate the Pork Knuckle:

• Apply Marinade: Rub the marinade all over the pork knuckle, ensuring it gets into the scored skin.
• Marinate: Ideally, let it marinate in the refrigerator for at least 1 hour (or overnight for deeper flavour).

4. Roast the Pork Knuckle:

• Prepare a Roasting Pan: Place the pork knuckle in a roasting pan, skin side up. If desired, add some chopped onions and carrots around it for added flavour.
• Initial High Heat: Roast the pork knuckle in the preheated oven for about 30 minutes to start crisping the skin.

5. Lower the Temperature:

• Reduce Oven Temperature: After 30 minutes, reduce the oven temperature to 160°C (320°F) and continue roasting for 1.5 to 2 hours. Baste the pork knuckle with its juices every 30 minutes to keep it moist.
• Check for Doneness: The internal temperature should reach 75°C (165°F), and the skin should be golden brown and crispy.

6. Crisp the Skin (Optional):

• Final Crisping: If the skin isn't as crispy as you'd like, turn the oven to broil for an additional 5-10 minutes. Keep a close eye on it to prevent burning.

7. Rest and Serve:

• Rest the Meat: Once done, remove the pork knuckle from the oven and let it rest for about 10-15 minutes before slicing.
• Slice and Enjoy: Serve the pork knuckle with your favourite sides, such as sauerkraut, roasted potatoes, or a fresh salad.