900g / serves 2–3
Indulge in a hearty, flavour-packed pork knuckle—slow-braised then roasted for a tender, fall-off-the-bone interior and beautifully crisp, golden skin. Seasoned with aromatic herbs and spice, every bite delivers deep savoury richness and satisfying crunch.
Delivered frozen
• Keep frozen for up to 3 months.
For best results, defrost fully in the chiller overnight before reheating.
1. Preheat oven to 180°C.
2. Place the pork knuckle on a baking tray without covering to maintain crisp skin.
3. Bake for 25–35 minutes, or until the centre is piping hot.
4. If you prefer extra-crispy skin, switch to grill mode (top heat) for the last 3–5 minutes—watch closely to avoid burning.
5. Let it rest for 5–10 minutes before carving. Enjoy the tender meat and crackling skin!
