Melt-in-Your-Mouth Oven-Roasted Pork Knuckle
A generous pork knuckle marinated overnight with garlic, lemon, and paprika, then slow-roasted in the oven until impossibly tender. The meat shreds effortlessly from the bone, making it perfect as a show-stopping main course or pulled into a warm, crowd-pleasing appetizer.
🛒 Ingredients
5 servings
- 1 whole pork knuckle
- Salt and freshly ground black pepper
- 4 garlic cloves, minced
- 1 medium onion, finely chopped
- Juice of 1 lemon
- 1 teaspoon sweet paprika
- 2 bay leaves
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Directions
- 1
Combine garlic, onion, salt, pepper, lemon juice, and paprika into a marinade. Rub it all over the pork knuckle.
- 2
Add bay leaves, wrap tightly in three layers of aluminum foil, and refrigerate overnight.
- 3
Preheat oven to 220 °C (425 °F). Roast the foil-wrapped knuckle at high heat for 30 minutes.
- 4
Reduce to 160 °C (320 °F) and continue roasting for about 1 hour 30 minutes.
- 5
Pierce the foil lightly with a knife to check tenderness — the blade should slide in with no resistance.
- 6
If not tender enough, reseal the foil and roast for an additional 30 minutes.
- 7
Unwrap the foil and broil for 10–15 minutes until the skin is golden and crispy.
- 8
Serve whole as a main or shred the meat for a warm, finger-food-style appetizer.
💡 Chef's Tip
For extra crispy crackling, drizzle very hot oil over the browned skin just before serving. An oven-safe roasting bag works just as well as foil and yields equally tender results.
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