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Aussie Ora

Pork knuckle

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Got a nice knuckle from my butcher .9061b08de0a6ea8e2150dd35947eb33b.jpg.Gave it the hair dryer treatment. c6828e1746a7b6a61e3d8150dd92d160.jpg.after scoring gave it some salt to dry out in the fridge over night. b5b8995b3949297d1c82b15ae309815c.jpg. Got Ora up to .f7ab91d82259e50f3ba5e46fddc59d5b.jpg. After two hours I made up a beer ,salt and honey baste. 6dc8c464f41933bb82b96fdf535f0f28.jpg.07b280071233221ba0297d23417ddbe7.jpg. After 4 hours looking good .1042e62bee8891fa01673eccf3f10c08.jpg.stay tuned lol

 

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Yeah mate it did with the prep I gave it .it's a bit harder on the KK given it's moisture retention which I love .not had knuckle in ages forgot how great it is and cheap

 

 

Looks good Aussie. Did it crackle up?

 

 

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That's funny Bruce love it I find they don't taste the best maybe once is enough.lol

Looks delicious Aussie! Hey I got a knuckle sandwich once LOL


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I fell in love with pork knuckle in Germany back in the early 80s. I've never tried to make it. 

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Give it a go mate

I fell in love with pork knuckle in Germany back in the early 80s. I've never tried to make it. 


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It's ridiculous the price meat is especially the cheap cuts .farmers a getting killed off by supermarkets. But give it a go it's a nice cut tastes great

I have to give that a go; one of the few cuts here that doesn’t require extending the mortgage


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Aussie this cook really resonates with me.
I love the challenge of taking what is considered rubbish meat and turning it into food for royalty.
Quite literally turning a pigs ear into a silk purse!
It looked like there was a fair bit of shank in that knuckle, and a good find.
For years here the cheap cut was brisket, until the low n slow started taking off only 10 years ago.
I see now locally the cheap meat is lamb flaps. Any ideas how to cook these? My old man reckons you have to double fry them, surely there is a better way?


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I get on well with my butcher got him to cut that off for me .cost bugger all $22 .dollars I think . Check this out. https://www.livestrong.com/article/513107-how-to-cook-lamb-flaps/

Aussie this cook really resonates with me.
I love the challenge of taking what is considered rubbish meat and turning it into food for royalty.
Quite literally turning a pigs ear into a silk purse!
It looked like there was a fair bit of shank in that knuckle, and a good find.
For years here the cheap cut was brisket, until the low n slow started taking off only 10 years ago.
I see now locally the cheap meat is lamb flaps. Any ideas how to cook these? My old man reckons you have to double fry them, surely there is a better way?


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