Roasted Pork Knuckle

Ingredients

• 1 kg pork knuckles, deboned (with fat layer and without rind)
• 10 whole cloves
• Salt
• freshly ground pepper
• 60 g breadcrumbs
• 2 Tbsp softened butter
• 1 tsp freshly chopped rosemary
• 1 tbsp brown sugar
• a pinch cayenne pepper

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with both fan and top heating.

2. 2.

   Rinse the meat and pat it dry. Score the fat layer in a diamond pattern and insert cloves into the cuts. Season all sides of the pork with salt and pepper, then place it fat-side up in a roasting tin. Add a little water and roast for about 1½ hours.

3. 3.

   Remove from the tin and transfer to a wire rack (with a pan underneath). Remove the cloves. Mix the breadcrumbs with butter, rosemary, sugar, a pinch of salt and cayenne pepper, then spread this mixture over the fat layer. Roast in the oven for another hour until golden brown.

4. 4.

   Serve warm or at room temperature.

5. 5.

   Optionally serve with roasted potatoes.