One pork knuckle gave me six meals

One pork knuckle gave me six meals.

On Saturday night, I cooked a pork knuckle for dinner and had enough leftover for four more meals. Here is what I did with that one pork knuckle for readers on a budget and cooking for one.

Saturday night

Pork knuckle with crackling on potato mash with green vegetables.

Pork knuckle with crispy crackling, potato mash, Brussels sprouts, and baby green peas.

Sunday dinner

Laksa-flavoured pork knuckle curry

Sunday tea. Laksa-flavoured leftover pork knuckle meat with coconut creamed rice and a side of broccoli.

Monday lunch

Pork knuckle meat with cherry tomatoes and cucumber.

Pork knuckle, cherry tomatoes, and cucumber

Tuesday dinner

Oven-cooked laksa-flavoured pork knuckle curry

Leftover oven baked pork knuckle laksa-flavoured rice curry with asparagus and Brussels sprouts. Cooked in the oven to make the rice crunchy.

Wednesday lunch

Pork knuckle meat with cherry tomatoes and cucumber.

Pork knuckle Cherry tomatoes Cucumber Coffee

Wednesday dinner

Pork knuckle meat with a tomato-based sauce

Leftover oven-baked pork knuckle with tomatoes and bocconcini plus lentils and broccoli

Laksa-flavoured leftover pork knuckle meat with coconut creamed rice and a side of broccoli

Laksa-flavoured leftover pork knuckle meat with coconut creamed rice and a side of broccoli

Sunday tea. Laksa-flavoured leftover pork knuckle meat with coconut creamed rice and a side of broccoli.

Ingredients

  • Leftover pork knuckle meat
  • Rice
  • Coconut cream
  • Lime leaves
  • Laksa paste
  • Lemongrass paste
  • Spring onion
  • Broccoli florets

Instructions

  1. Thinly slice some leftover pork knuckle meat.
  2. 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.
  3. Heat a wok and add in some laksa paste, lemongrass paste, and crushed lime leaves.
  4. Add in a tin of coconut cream and mix everything and bring it to a simmer.
  5. Cook for a few minutes to ensure the flavours and aromas all intermingle.
  6. 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.
  7. Stir in some cooked rice and bring it back to a simmer and allow the liquid to reduce and thicken.
  8. Turn off the heat and mix through the green part of some sliced spring onion.
  9. Aliquot some of the curry into a bowl and the rest into a container to refrigerate for a meal later in the week.
  10. Cook the broccoli with microwave radiation.
  11. Serve the broccoli as a side in the style of my BFF.

Pork knuckle and vegetables

I’m using a pre-cooked pork knuckle from Coles.

Pre-cooked pork knuckle. Slowly cooked and packaged for reheating.

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.

Ingredients

  • Coles pork knuckle
  • Queensland nut oil
  • Flaky iodised salt
  • Brussels sprouts
  • Baby green peas
  • Birds Eye potato mash

Instructions

Pork knuckle

  1. Remove the pork knuckle from the vacuum bag.
  2. Remove all the jelly and solidified fat that is clinging to the pork knuckle.
  3. Put the jelly and fat into a small skillet and gently simmer to reduce to a thin sauce.
  4. Dry the surface of the pork knuckle with absorbent kitchen paper.
  5. Rub a little Queensland nut oil over the surface of the pork knuckle and then liberally season with flaky iodised salt.
  6. Place into a baking tray and then into a hot oven (220 °C) for about 50 minutes.
  7. The endpoint you’re trying to achieve is crackling which feels hard when you tap it with a knife.
  8. 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.
  9. Allow the pork knuckle to rest for at least 10 minutes in its “space blanket”.
  10. Remove the aluminium foil and peel off the crackling and then cleave off the muscle bundles and slice.
  11. Keep the remainder of the meat aside and refrigerate for consumption later.

Potato mash

  1. Put the bag onto a plate and then into a microwave radiation oven.
  2. 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.
  3. Allow the potato mash to rest in the bag for 1 minute.
  4. Cut the bag open and extrude the potato mash onto the pre-warmed dinner plate and spread artistically on the plate.

Vegetables

  1. In the reduced simmering pork knuckle jelly and fat add some Brussels sprouts and baby green peas and cook to your liking.
  2. I also finished mine in the oven because I could.

Plating up

  1. Lay some pork on top of the potato mash.
  2. Top the pork meat with the crackling.
  3. Place the green vegetables next to the potato mash.

Final thoughts

  • 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?

Purple cauliflower cheese and pork knuckle

I made purple cauliflower cheese and pork knuckle 

Check out the whole blog post and recipe on Yummy Lummy.

Click on one image and scroll through the gallery.

Pork knuckle, sauerkraut, and apple sauce

Pork knuckle, sauerkraut, and apple sauce

For the full recipe, check out the post at Yummy Lummy.

Coles Australian Pork knuckle
Pork knuckle, sauerkraut, and apple sauce with potato mash and instant gravy

Recipe

Ingredients

  • Slow-cooked Australian pork knuckle
  • Polish sauerkraut
  • Australian grown apple sauce
  • Potato mash
  • Instant gravy

Instructions

  • Turn on the oven and heat it to 220 °C.
  • Remove the pork knuckle from the packaging and dry off the surface with kitchen paper.
  • Put the pork knuckle onto a lined baking sheet with the rind exposed.
  • Cook the pork knuckle for about 50 minutes.
  • Remove the pork knuckle from the oven and allow it to rest.
  • Tear off the crispy crackling and set it aside.
  • Dissect away the cooked muscle meat from the bone.
  • Slice the meat and place it onto a dinner plate.
  • Spoon some sauerkraut onto the dinner plate.
  • Spoon some apple sauce onto the dinner plate.
  • Irradiate the potato mash with microwaves.
  • Place the potato mash onto the dinner plate.
  • Boil some water.
  • Put a tablespoon of instant gravy powder into a glass jug and then whisk through the boiling water.
  • Pour the gravy over the potato mash.