Crush some lime leaves in your hands to release the oils and aroma of the lime. If you don’t have strong hands (like me!) you can crush the leaves in a mortar with a pestle or beat them with a wooden stick like a rolling pin.
Heat a wok and add in some laksa paste, lemongrass paste, and crushed lime leaves.
Add in a tin of coconut cream and mix everything and bring it to a simmer.
Cook for a few minutes to ensure the flavours and aromas all intermingle.
Add in the sliced pork knuckle meat and bring everything to a simmer and keep cooking for a few minutes until the pork knuckle meat is warmed through.
Stir in some cooked rice and bring it back to a simmer and allow the liquid to reduce and thicken.
Turn off the heat and mix through the green part of some sliced spring onion.
Aliquot some of the curry into a bowl and the rest into a container to refrigerate for a meal later in the week.
Cook the broccoli with microwave radiation.
Serve the broccoli as a side in the style of my BFF.
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
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?