Ingredients with Measurements:
- 1 pork knuckle (about 2-3 pounds)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Rinse the pork knuckle and pat dry with paper towels. Rub the salt and black pepper all over the pork knuckle.
3. Heat the olive oil in a roasting pan over medium-high heat. Add the pork knuckle and sear on all sides until browned, about 5 minutes per side.
4. In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, minced garlic, and fresh thyme leaves.
5. Brush the mustard glaze all over the pork knuckle, making sure to cover it evenly.
6. Roast the pork knuckle in the preheated oven for about 2-3 hours, or until the internal temperature reaches 145°F on a meat thermometer.
7. Remove the pork knuckle from the oven and let it rest for 10-15 minutes before carving.
8. Serve the roasted pork knuckle with mustard glaze on a platter, garnished with fresh thyme leaves.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 15g
Protein: 40g
Substitutions for ingredients:
- You can use any type of mustard instead of Dijon mustard.
- Maple syrup or agave nectar can be used instead of honey.
- Red wine vinegar or balsamic vinegar can be used instead of apple cider vinegar.
Variations:
- Add chopped onions and carrots to the roasting pan for a more flavorful dish.
- Use different herbs such as rosemary or sage instead of thyme.
- Add a splash of soy sauce or Worcestershire sauce to the mustard glaze for a savory twist.
Tips and tricks:
- Make sure to sear the pork knuckle before roasting to get a crispy exterior.
- Baste the pork knuckle with the mustard glaze every 30 minutes for a more flavorful dish.
- Let the pork knuckle rest before carving to allow the juices to redistribute.
Storage instructions:
- Store any leftover pork knuckle in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the leftover pork knuckle in a baking dish and cover with foil.
- Bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the roasted pork knuckle on a platter with roasted vegetables and mashed potatoes.
- Garnish with fresh thyme leaves and lemon wedges.
Garnishes:
- Fresh thyme leaves
- Lemon wedges
Pairings:
- Red wine such as Pinot Noir or Cabernet Sauvignon
- Roasted vegetables such as Brussels sprouts or carrots
- Mashed potatoes or roasted sweet potatoes
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Roasted sweet potatoes
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the pork knuckle is not browning evenly, rotate the roasting pan in the oven every 30 minutes.
- If the mustard glaze is too thick, add a splash of water or apple cider vinegar to thin it out.
Food safety advice:
- Make sure to cook the pork knuckle to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and cooking surfaces before and after handling raw meat.
Food history:
- Pork knuckle is a traditional German dish, also known as Schweinshaxe.
Flavor profiles:
- Savory, sweet, tangy
Serving suggestions:
- Serve the roasted pork knuckle with mustard glaze as a main course for dinner.
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