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Pork knuckle baked with potatoes in the oven

Roasted Pork Knuckle with Potatoes

Fragrant, tender meat that roasts right alongside its side dish! This one is nearly hands-off — the oven does the heavy lifting. It's a real crowd-pleaser: juicy, boldly garlicky, with a golden crust, and the potatoes soak up all the meaty flavor as they roast.

katushafin

Recipe author

Pork knuckle baked with potatoes in the oven

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Composition / ingredients

Servings:

Pork knuckle (1 whole)

Potatoes

Garlic

Salt

Ground black pepper

Paprika

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 10 g

Fats 39 % 12 g

Carbohydrates 29 % 9 g

186 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make roasted pork knuckle with potatoes? Get your ingredients ready. Rinse the knuckle well first. I peeled the skin off mine because it was too tough; if the skin is soft and thin, you can leave it on. For spices I used black pepper and paprika, but any blend works — it's all down to taste.
Step 2:

Make deep slits all over the knuckle with a knife, then stud it with garlic by pushing a peeled clove into each cut.
Step 3:

Combine the salt and spices. If your knuckle still has its skin, add a little vegetable oil so the rub sticks well.
Step 4:

Rub the mixture all over the knuckle. If you have time, let it marinate for a few hours — overnight is even better. But you can roast it right away and it'll still come out great.
Step 5:

Peel the potatoes and cut them into halves or quarters depending on size; small new potatoes can stay whole. Salt them and toss to coat.
Step 6:

Lay several overlapping sheets of foil on a sheet pan. Set the knuckle in the center and arrange the potatoes around it.
Step 7:

Wrap the knuckle and potatoes into a tight foil packet, folding the edges well so the juices can't leak out. For insurance, wrap it in a second layer of foil.
Step 8:

Roast the knuckle and potatoes for 2 hours at 350°F (180°C). Then open the foil, switch on the broiler or convection setting, and roast another 30 minutes until golden brown.

The knuckle came out delicious — the meat pulled right off the bone and the potatoes were fully cooked through. You don't have to use foil: an oven roasting bag works just as well. Slide the knuckle and potatoes into the bag, tie off the ends, and roast for the same amount of time; at the end, cut the bag open and let the knuckle brown. You can also roast it in a baking dish — just cover it with foil while it cooks, then remove the foil to brown, and grease the dish with a little oil first.
Since everyone's sense of salt, sweetness, bitterness, heat, and acidity is different, always season to your own taste. When you're using a spice for the first time, go easy — some, like chili pepper, are especially easy to overdo.
Keep in mind that ovens vary, so your temperature and timing may differ a little from the recipe. A quick read on how ovens behave will help any roast turn out well.