Not the most photogenic recipe to shoot for sure, but this confit pork knuckle will rock your world with its melt-in-the-mouth meat, I had to put it up on the blog! It takes a LOT of time to make but it is so worth it. The potatoes, the confit garlic cloves, the sauce… Everything makes a killer dinner, really!
It is really important to baste the meat in juice very often while it cooks so it won’t dry out. Same thing for the potatoes, when you put them in the oven, you baste the potatoes every time you go baste the meat.
Oven confit pork knuckle (serves 2) :
- 600g pork knuckle
- 6 potatoes
- 1 onion
- 3 garlic cloves
- 1 tsp thyme
- 1 bay leaf
Put your meat in cold water for 6 hours to desalinize it, change the water every 2 hours.
Preheat the oven at 190°C/375°F.
Put the pork knuckle in an oven-safe dish.
Add minced onion, unpeeled cloves of garlic, bay leaf and thyme. Add about 30cl of water.
Bake at 190°C/375°F for an hour. Lower the temp to 175°C/350°F and bake for another hour.
Baste the knuckle every 20 minutes and add water during cooking if needed. You should always have water in the pan.
Once it’s been cooking for 2 hours, add your peeled potatoes in the pan. Bake for 45 minutes, basting it regularly and checking the water level.