Crispy pork knuckle with saute potatoes
Juicy, tender pork knuckle with the crispiest, crackly skin. Serve with vegetables and perfectly cooked creamy saute potatoes
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Servings: 4 people
For the pork knuckle
- 4 medium pork knuckles
- 1 medium carrot
- 1 stick celery
- ¼ head white cabbage
- ½ litre water or 1 pint
- 10 whole black peppercorns
- 1 teaspoon salt
For the saute potatoes
- 6 medium potatoes cubed
- 3 medium onions coarsely chopped
- 2 Tablespoons Olive oil or sunflower oil
- Salt to taste
Wash the pork knuckles and place in a pressure cooker
Add the whole carrot, celery and cabbage along with the salt and peppercorns
Pour in the water
Set the pressure cooker on 'meat' or 'stew' function and cook for 30 minutes
Release the pressure, open the pressure cooker and turn the meat over.
Set the pressure cooker on 'meat' or 'stew' function and cook for a further 30 minutes
Release the pressure, open the pressure cooker and check for 'doneness'.
If the meat is not quite done steam again for a few minutes. Use your own judgement on this step.
When the meat is cooked, remove from the pressure cooker, sprinkle with salt and place in a baking pan under a hot grill, turning occasionally, until the skin is crispy.
For the saute potatoes
Cut the potatoes into 1" pieces. Chop the onion into 1 cm dice.
Heat the oil in a frying pan. Add the potatoes and allow to brown slightly.
Add the onions and stir to coat with oil and to mix with the potatoes.
Place the lid on the frying pan, reduce the heat and allow the potatoes and onions to sweat gently until the potatoes are soft and the onions are cooked through. Stir occasionally.
My pressure cooker will only take 2 knuckles at a time so if you want to do 4 knuckles you will need a REALLY big pressure cooker, or you will have to do them in 2 batches.
There is no need to chop up the vegetables before adding them to the meat. They are only used as flavouring and can be discarded once the meat is cooked.
Cooking time depends on the size of your pork knuckles. They are done when the skin is translucent and the meat looks as though it is about to fall off the bone. The meat will also have retracted from the bone.
Be careful when crisping the skin in the oven - KEEP YOUR EYE ON IT. Don't put the meat too close to the grill. The centre of the oven is fine. Turn it often to crisp all round.
Use tinfoil to protect the bits of meat that don't have a skin covering.
Brown the potatoes first to ensure that your saute potatoes have an appetising brown colour.
Calories have been calculated using an on-line calculator. This is an approximation only and the final calorie count will depend on the size of your pork knuckles.