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Stinco di Maiale (Friulian Roast Pork Knuckle)

A slow roasted pork knuckle cooking in wine and Italian herbs.

Equipment

  • Chef Knife
  • Vegetable peeler
  • Chopping Board
  • Cast Iron Pan
  • Large Mixing Bowl
  • Kitchen scales
  • Tongs

Ingredients

  • extra virgin olive oil
  • 1 large pork knuckle trimmed of excess fat, massaged with salt
  • 1 medium onion finely chopped
  • 1 medium carrot finely chopped
  • 2 sticks celery finely chopped
  • 1 large sprig rosemary finely chopped
  • 4 - 5 sage leaves finely chopped
  • 6 juniper berries roughly crushed
  • 150 ml red wine
  • 150 ml chicken stock
  • 2 bay leaves

Instructions

  • Pre-heat the oven to 175°C.
  • Massage salt into the pork knuckle and allow to rest for 30 minutes (or longer).
  • Heat a large cast iron pan and brown the pork knuckle on all sides. The fat from the pork knuckle means you shouldn't need any oil, but you can add a tbsp of extra virgin olive oil if needed.
  • When brown, remove the pork knuckle from the pan and set aside.
  • Add 1 tbsp extra virgin olive oil to the same pan and add the onion, carrot and celery to the pan and cook over a medium heat for 5 minutes then add the herbs and a tsp salt and continue to cook until the vegetables are soft.
  • Add the red wine and reduce by half, then return the pork knuckle to the pan, along with the chicken stock. Simmer gently for 5 minutes.
  • Cover the pan and put in the oven of 45 - 60 minutes or until the pork knuckle is tender. A larger pork knuckle will take longer.
  • Remove the pork knuckle from the pan and allow to rest for 10-15 minutes.
  • Blend the remaining vegetables and cooking liquid to form a thick gravy. If the gravy is too thick, add some chicken stock or water and simmer for a few minutes until you get the consistency you prefer.
  • Serve with roast potatoes or potato wedges.