was trying to make the skin crackle like how chinese roast pork would be like. tough work.
but all in all, it came out really tasty. yum yum picks bottom~ XD
score the skin of the pork, mine came scored. usually the butcher would have done it already but still you can add a couple more scoring to allow easier crackling of the skin. =)
pat dry using paper towel. rub pepper onto the meat (only) to season. rub salt all over the pork,
by the following day, the salt would have dissolved into the skin. rub more salt on the skin and leave it air dry. i was afraid the pork might go bad so i tried putting it in the oven and put it on the lowest heat to dry, sadly i haven't dried it enough so the skin didn't crackle as much as it should have. (the golden parts were the crackled parts, the darker area were "uncrackled" so it's chewy)
well, i suggest you plug in the hair dryer and dry the skin till it becomes mildly translucent at the edge. X) (stupid as it may sound, but com'on after all of that...i'm sure you will go all out to attain the perfection of your pork knuckle right?)
before placing it in the oven, roughly chop some fresh rosemary and rub it all over the pork. fresh roshmary taste better but i used dried herbs cause that's all we had in the house.
before placing it in the oven, roughly chop some fresh rosemary and rub it all over the pork. fresh roshmary taste better but i used dried herbs cause that's all we had in the house.
put it in the oven for an hour (depending on how much meat you have, the one i used was slightly more than 500g) at 220degrees. my oven was fan-forced. you might need to set the temperature a lil higher if it's not fan-forced.
after an hour (or so), take out the pork and leave it to cool for about 10minutes, this allows the juices to be reabsorbed so the meat will be juicy and tender.
TA-DAHHH~!!!
there you have it...pork knuckle. (=
~
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