Honey-braised pork knuckle is the kind of dish that slowly simmers away, filling the kitchen with deep, comforting aromas. The meat turns beautifully tender and juicy, while the flavours develop into rich, layered notes.
Warm spices like cumin and coriander give the dish character, while black radish adds a slightly sharp edge. Mushrooms and white wine bring depth and just a touch of elegance, making it feel a bit more special without being complicated.
This is exactly the kind of meal you want to enjoy slowly, with good company and maybe a glass of wine on the side. And the best part is, it’s much easier to make than it might seem at first.
Honey-braised pork knuckle
Ingredients
Marinade:
For braising:
Preparation
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Mix all marinade ingredients in a bowl. Score the skin of the pork knuckle in a criss-cross pattern and rub the marinade all over. Place in a sealed bag or covered bowl and let marinate overnight in the fridge.
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In a heavy pot, lightly sauté the onion, garlic, rosemary and bay leaf in a bit of oil. Peel and slice the black radish thinly. Peel the parsnips and carrots and cut into large pieces. Add all vegetables and halved mushrooms to the pot along with a little mustard, and cook briefly while stirring.
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Pour in the white wine, let it simmer for about a minute, then add the stock. Bring to a boil and remove from heat. Place the marinated pork knuckle on top, cover with a lid and transfer to the oven.
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Bake at 160°C for 2.5–3 hours until tender. Then pour off most of the cooking liquid into a saucepan for the sauce. Return the knuckle to the oven uncovered and roast until golden and slightly crisp on top.
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Simmer the sauce and, if needed, thicken it with a little starch mixed with cold water.
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Serve the pork knuckle hot with the roasted vegetables, and offer the sauce on the side along with mustard or horseradish cream.
pork knuckle, shrove tuesday
