R66.00 Incl. VAT
R66.00 Incl. VAT
Sold per portion.
- Delivery Information
- Additional information
- Cut Diagram
Hind quarter pork shank brined. Sold in 1.3kg portions.
Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.
Contact our friendly staff to confirm your delivery dates and times.
Cape Town CBD and Atlantic Seaboard – Monday to Saturday.
Southern Suburbs up to Steenberg – Monday to Saturday.
Northern Suburbs – Monday to Saturday.
Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.
Table View, Sunset Beach & Blaauwberg – Monday to Saturday.
False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.
Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.
Slow Roasted Glazed Pork Knuckle – Slow Roasted Pickled Eisbein – Roasted Sweet & Sour Pork Knuckle
- 2 x 1kg Pork knuckles (cured / pickled)
- 4 Medium onions
- 4 Large carrots
- 400ml Chicken stock
- 120ml Caster sugar
- 90ml White wine vinegar
- 60ml Light soy sauce
- 30ml Cornstarch dissolved in a little water
- To start, slice through the skin down the side of the knuckle that is closest to the bone. Lift the skin and use your knife to peel it away from the meat, leaving as much fat behind as possible.
- Save the skins to make crackling.
- Score the fat on all sides of the pork knuckles. This allows the basting glaze to get through to the meat infusing it with flavor.
- Chop 4 carrots and 4 onions and spread over the bottom of a large roasting pan.
- Place the pork knuckles on top of the vegetables with the fattier side facing upwards.
- Pour 400ml of chicken stock into the pan around the pork.
- Combine 120ml of caster sugar, 90ml of white wine vinegar and 60ml of light soy sauce and whisk these thoroughly until all of the sugar has dissolved.
- Brush the basting liberally over the pork, making sure to brush the ends as well.
- Cover the pan with foil and bake the pork in a pre-heated oven at 120c or 250f for 2 hours, undisturbed.
- After this time, unwrap the pan and baste the pork liberally again. Return the pan to the oven and reset the temperature to 250c or 480f.
- Roast the pork for a further 45 minutes, basting liberally every 15 minutes.
- Remove the pork from the oven and let it rest for 5 minutes before cutting.
- Pour the saucy vegetables into a large pan and heat this over medium high heat. Dissolve 30ml or 2 tablespoons of corn starch in a little water.
- As the pan comes to a boil, pour the slurry into the gravy. Stir this and allow to simmer for 60 seconds until it has thickened.
- To serve the pork, cut through the meat along the length of the joint down the side that is closest to the bone.
- Notice how the meat has almost totally separated from the bone.
- Peel the one side away and cut it free, followed by the other side.
- Serve your masterpiece drenched in the thick gravy with the accompaniments of your choice and enjoy.