Pork Knuckle. Wintery Summer.

Initially this was thought as the last ‘cold weather’ meal for a while. Now I am not so sure anymore. Lately it feels more like winter than summer. A slight remark: unlike other food bloggers, we live in a part of the world where July and August means summer. Or at least should mean sun and blue skies.

Again, for the second year running, it’s all about rain and grey skies. Which is why we decided to cook comfort food. In summer. What have you? There is nothing we can do about it. I am this close to turning the heating on. Voila.

Oh, I am not done yet. You know what the worst part is when it comes to grey skies like ours? There is NO light for ANY photos. My camera has been sitting in a corner collecting dust. By the time I come home from work, don’t even talk about light. And the weekend? Grey. Dark. Bleh.  

Enfin! Trying to keep it somewhat light, but comforting enough we cooked this lovely pork knuckle the other day. Can a pork knuckle even be lovely? Maybe not the best description for a piece of meat so delicious, yet so many times forgotten that a little TLC can’t hurt.

There was no recipe. There was no script. We kind of made dinner up as we went along, the main ingredient being, you guessed it! the pork knuckle. A big casserole filled with water, some bay leaves, black pepper corns, the all essential stock cube and your diced vegetables of choice: onions, carrots, etc. All in and the pork knuckle was left in peace, simmering away for the next hour.

The moment the meat is cooked, but not yet falling off the bone, remove the casserole from the heat. Drain the water and set the vegetables aside. What about the pork knuckle? Of course, reserve the pork knuckle as well.

Multitasking: pre-heat your oven to 220C. Start boiling your side dish of choice. Ours, was potatoes. Then heat some olive oil (butter if you feel indulgent) in an oven proof pan. Add the pork knuckle and vegetables. Fry off just to give them that extra crunch, then place the pan in the oven for the next 30min. When all is roasted and done, take the pork knuckle and vegetables out and serve. Without forgetting the potatoes on the side.

What ‘forgotten’ meat pieces are you cooking this weekend?   

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