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Slow-cooked pork knuckle and onions

This Slow-cooked pork knuckle and onions recipe uses Honey, Sea Salt, Mixed Peppercorns, Salt, and Olive Oil. Keep it handy for the next time you cook it.

सामग्री

• 3 tbsp
• 2 tsp
• 2 tsp
• 1/2 tsp
• 3 tbsp

विधि (झलक)

1. 1

   For the pork knuckle, preheat the oven to 120C/100C Fan/Gas ½.

2. 2

   Make 5 small deep slits between the skin and flesh of the knuckle of pork using a sharp knife, and stud each slit with a whole clove of garlic.

3. 3

   Rub the skin all over with the honey.

4. 4

   Place in a casserole dish and add the red wine, olive oil, salt and pepper, peppercorns, bay leaf, cinnamon stick, coriander seeds and 75ml/2½fl oz water.

5. 5

   Cover with a lid and bring up to a simmer on the hob, then transfer to the oven and bake for 4-4½ hours until the meat falls away from the bone.

6. 6

   While the pork is cooking, fry the onions gently in olive oil for 5 minutes over a medium heat, then add the salt and 100ml/3½fl oz water, cover with a lid and cook gently for 25 minutes.

7. 7

   For the tomato garnish, very gently cook the tomato halves in a clean pan with the olive oil over a medium heat for about 2 minutes until softened.

8. 8

   Season with the salt and pepper.

9. 9

   Serve the pork knuckle with the slow-cooked onions and tomatoes.