pork knuckle what would you do with it?

COOLTRIKERCHICK

went shopping today and i went into a discount meat store, which i have used in the past, but dont use very often as the meat has been hit or miss in the passed with flavour and tenderness etc.. where you get 3 trays for a £10 etc

i didnt buy anything but just looked at the prices etc

and i noticed they are 3 pork knuckles for £2.49

they had a huge bone in the centre..lol..:rolleyes: and they were covered in skin etc, but did have a bit of meat on them, so how would you cook them,? and what can you make with them...?

they did have 5 pigs trotters for 99p:eek: but i draw the line at them in trying to make cheap meals..lol...

there is 4 of use so i will have to be very inventive for one to feed the 4 of us....

i must admit even though i dont go to this place very often i have never seen these being sold there before, so i think they might be trying to sell the old style cuts etc that over recent years people have not wanted

misskool

pigs trotters in vinegar and ginger, Hugh does a passable version of my mum's recipe
http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/chinese-pig-s-trotters-recipe_p_1.html

I don't really like the knuckle, but they are often roasted and then eaten.
http://cheateat.typepad.com/blog/2004/11/roasted_pork_kn.html

Or you can boil them up to make stock, then flake out the meat then add carrots, potatoes and onion for a stew/soup

princess_siobhan

i think the stew route is probably best...i tend to be a bit funny about meat on the bone...but i think that all that bone/skin will make some lovley stock....can be saved and used in a nice soup bulked out with veg

justpeyton4now

I put the knuckles in a big stock pot, add plenty of water, carrots, celery, onion, herbs and spices and make a rich stock. Let it cook on low heat for several hours or toss in slow cooker for the day.

After it's done, I pick off the meat from the knuckle. You can use the meat in anything you'd like. I often toss the meat back in the stock and add pre-soaked dried pulses, lentils or peas to it to make a very rich thick soup/stew. It will make plenty so you will have leftovers or can freeze portions of it.

HTH

Pink.

I have a feeling (but I could be completely wrong ) that a pork knuckle is the same as a ham hock. I have two in the freezer that I got reduced to 38p on Christmas eve so I've been looking for ideas to use them up and found these threads:

ham hock and pig hock bargain food!

Pea & Ham Soup from Gammon/ham hock

Pink

COOLTRIKERCHICK

i was thinking about soup.... they wernt huge knuckles.. but they have have just enough for soup..

for that price i could make 3 lots in the slow cooker, and freeze a few portions for work...

is there anything else i could use them for ?

champys

In Germany they are popular cooked and then served with sauerkraut and boiled potatoes. But good sauerkraut is not always easy to find in the UK. Personally I would go the split pea soup route, the flavour of the stock is wonderful - add some carrots, leeks and celeriac. Perfect winter food!

bullet_2

I think you can use pork knuckles in a cassoulet.

miss_phish

Sounds like a good job for the slow cooker hun

Oh, do let us know how much meat you get off them.. please!

COOLTRIKERCHICK

miss_phish wrote: »

Sounds like a good job for the slow cooker hun

Oh, do let us know how much meat you get off them.. please!

oooo Hi Miss-Phishy didnt know you were on here

will buy them over the weekend and throw them in that old slow cooker;)

bhavyt

I made quite a nice salad out of the Knuckle.

Cover the knuckle in cold water in a large pan with a halved and skinned onion, carrot, celery, some herbs, bay leaf and peppercorns. Bring it to the boil and simmer for 2 hours.

After the two hours, strain the knuckle (reserve the liquer for stock), and peel off the skin. Allow to cool a bit and flake the meat off the bone.

Add to a salad of baby gem lettuce, some asparagus, soft boiled eggs, tomatoes and peppers all dressed with some mayo/salad cream/lemon-olive oil vinaigrette with a pinch of sea salt and a crack of black pepper.