I’m using a pre-cooked pork knuckle from Coles.
While the Coles product is pre-cooked, to get the crackling crispy and crunchy it needs some more cooking.
I went with this because during the week I had a lovely pork belly dinner but the crackling was disappointing. It was soft and limp. I needed some crispy crunchy crackling stat im.
- Coles pork knuckle
- Queensland nut oil
- Flaky iodised salt
- Brussels sprouts
- Baby green peas
- Birds Eye potato mash
- Remove the pork knuckle from the vacuum bag.
- Remove all the jelly and solidified fat that is clinging to the pork knuckle.
- Put the jelly and fat into a small skillet and gently simmer to reduce to a thin sauce.
- Dry the surface of the pork knuckle with absorbent kitchen paper.
- Rub a little Queensland nut oil over the surface of the pork knuckle and then liberally season with flaky iodised salt.
- Place into a baking tray and then into a hot oven (220 °C) for about 50 minutes.
- The endpoint you’re trying to achieve is crackling which feels hard when you tap it with a knife.
- When the pork knuckle is ready, remove it from the oven and coddle it with aluminium foil keeping the crackling exposed to avoid it going soft and limp.
- Allow the pork knuckle to rest for at least 10 minutes in its “space blanket”.
- Remove the aluminium foil and peel off the crackling and then cleave off the muscle bundles and slice.
- Keep the remainder of the meat aside and refrigerate for consumption later.
- Put the bag onto a plate and then into a microwave radiation oven.
- Set the timer for 2 minutes and 30 seconds. Because my oven is malfunctioning, in that the “2” button doesn’t work, fiddle and cook in two instalments so the total cooking time is 2 minutes and 30 seconds.
- Allow the potato mash to rest in the bag for 1 minute.
- Cut the bag open and extrude the potato mash onto the pre-warmed dinner plate and spread artistically on the plate.
- In the reduced simmering pork knuckle jelly and fat add some Brussels sprouts and baby green peas and cook to your liking.
- I also finished mine in the oven because I could.
- Lay some pork on top of the potato mash.
- Top the pork meat with the crackling.
- Place the green vegetables next to the potato mash.
- Do you like pork?
- How do you like your pork?
- Do you prefer having your pork prepared by someone else before you finish it off and put it in your mouth?