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How to use a roasted pig knuckle?

I bought this from a farmers market vendor who sells fabulous rotiserrie chicken. There was a handwritten but vague recipe of throwing some veggies in a pot with the bone ... um cooking it I think ... then something about crisping up the meat and adding it.

I'm not looking for that recipe, but if someone has something similar sure.

Any ideas how to use this?

I'm considering two soups ... cabbage, potatoes and the pig's knuckle ... or ... beets, greens and knuckle.

I'm open to ideas though.

PS: This is aimed at SF posters who might have bought this from Roli Roti ... will it freeze? How long should I keep in in the fridge before doing something. The beet soup I'd do tommorrow. If I go the cabbage route I'd keep it around about a week.

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  1. Here are some ideas:

    Nigella Lawson - http://www.foodnetwork.com/recipes/ni...

    here's the same recipe with metric measurements and a photo - http://www.lifestylefood.com.au/recip...

    a German-style recipe - http://easilygoodeats.blogspot.com/20...

    with potato dumplings, red cabbage, and sauerkraut: http://www.sbs.com.au/food/recipe/622...

    1. Soup, sauce, beans, braising anything, ect ect....

      When done braising it with whatever else you want to taste better or making a sauce, take the knuckle apart and use the meat in tacos. Freestyle it, this type of product is cheap and has endless possibilities in terms of application... It just need to be cooked for a while in order to soften up and be made tender.

      1 Reply
      1. re: mjill

        Gourmet fancy vendor. I paid eight bucks for it.

      2. Search for German haxe or eisbein recipes.

        I've had the one from roil roti before as a main dish. Reheat it in the oven to crisp the skin. Serve with fresh german sauerkraut and potatoes.

        1 Reply
        1. re: boris_qd

          Thanks !!!

          That part about reheating in the oven sounds good.

        2. Here in the Czech Republic pork knuckle is practically a national dish and no self respecting pub (Pivnice) would leave it off the menu. Here they are served hot out of the oven on a cutting board with pickled mild peppers, pickled cucumbers and a couple of dishes of creamy horseradish and grainy mustard that is infused with horseradish. It's a big meal but one that is well appreciated here... although I prefer mine braised as it results in a more tender meat that has greater applications as indicated by other posters.

          3 Replies
          1. re: vanderb

            That sounds great. It looks more and more like it might get re-heated in the oven and served as is with sides. Any suggested bread to go with that?

            1. re: rworange

              Again in this part of the world it would be a light rye with caraway seeds, but I'm more partial to a sesame or poppy seed crusted bread/roll.

              1. re: rworange

                Germany would serve it with weinkraut, huge potato dumplings, and hearty white rolls (broetchen).

                food to stoke the fires of your body AND soul in the wintertime.

            2. Unless u have a convection oven, the knuckle will lose some of its original crispyness. It's best consumed right after it's made (at the RR truck), when all of the thick skin was still perfectly crunchy. Remember the tip about asking them to cut it for u. Most of the time only the owner Thomas O. had the patience to cut it properly, into small pieces.
              Thick soups seem like a good choice, I'd avoid anything than makes the crispy skin soggy. That's why most places serve the knuckle by itself, with or without side dishes.

              4 Replies
              1. re: L C

                In the Nordrhein region of Germany, you'll be given a choice -- there's the ofenfrisch version, which mean oven-roasted with crispy skin, and there's another version (can't remember the name) where the skin is moist and soft.

                Both are delicious, and most people don't eat the skin, anyway (or don't eat it all!) -- so it's somewhat a moot point, anyway.

                make up a batch of knuedel and eat!

                1. re: L C

                  Amusingly enough, this part, in Italian, is called "stinco" (pronounced "stink-oh"). My advice is to use the bone in a bean soup,add the meat later, and crisp the skin on a rack in a HOT oven to use as a topping . But often if I'm feeling lazy, I just put the whole thing on a rack in a HOT oven and chop it up when it's re-crisped. I don't have convection, but it seems to work just fine.

                  1. re: little big al

                    Yeah, that's pretty close to what I got out of quickly glancing at the recipe at the Roli Roti truck. Thanks ... definately not good in a thin beet or cabbage soup. If I go the soup route, maybe I'll make a potato soup out of it (as I have the potatoes) using the bone for flavor and topping it with the crisped up meat.

                    Next time I see it though, I'm going to ask them to chop up and have lunch at the market.

                    1. re: rworange

                      It will punch up a split pea soup big time.

                2. Exactly which part of pig is this? The hock, shank, or foot? Sounds as though it still has the skin, and that it has been roasted so the skin, when hot, is crisp. However once cooled that skin probably becomes rather chewy. When rewarmed, it may be come crisp, or more likely just a nice gelatinous mass.

                  I just finished off a pig's food (Chinese long cut) that I'd simmered some days ago, by making a Portuguese style beans and kale soup, roughly along the lines of
                  http://www.eatingwell.com/recipes/por...
                  except I used the pork skin and scraps and seasoned ground pork. I also had some good gelatinous pork stock left over, which gave the soup good body.

                  As long as you are not turned off by little bones, pork fat, and the chewy gelatinous quality of pork skin, there are few limits on what things you can do with the leftovers.

                  3 Replies
                  1. re: paulj

                    Seriously i'm not one to ask. I just saw knuckle and it was something new to me from this truck so i bought it. Maybe someone else knows.

                    1. re: rworange

                      I recall seeing something about this truck on TV. The knuckle pictures on Yelp look like the hock, more like the elbow or knee on a human, the joint end of shank roast.

                      In any case a nice mix of skin, meat and bone.

                  2. You can make a stock with it - carrot, onion, celery, herbs, simmered until tasty, and then divvy that up so you can use parts of it for more than one kind of soup. If the soups need more meat, add sausage of your choice.

                    1. Fabulous bean soup ingredient...pot of greens, any mix of turnip, collards, kale, mixed greens (boil the meat first until nearly falling off the bone then take the meat off and add back to pot with greens & stock) Another thing is a pot of boiled potatoes in the stock, with the shredded meat & a drop or two of liquid smoke since your meat is fresh, not smoked.

                      It can be kept in the fridge a few days, tightly wrapped but after that, it needs to be frozen. If you use it to cook beans or greens, once cooked, they can be kept at least a week in the fridge or portion & freeze.

                      1. Well, i didn't do do anything too exciting this time.

                        I cut the meat off the bone. Half of it i braised with rainbow chard and apples seasoned with smoked black pepper.The rest i crisped in the oven and topped the chard. The bone is waiting in the freezer for some future soup.

                        Thanks all. Once I get over this cold, I'll give some of these suggestions a try.

                        1 Reply
                        1. re: rworange

                          I just succumbed to the same impulse buy while buying my Roti chicken this morning and found this site after trying to remember what the note said about preparing it. I didn't finish reading to the bottom before I got antsy and decided to incorporate several ideas. It's in the slow cooker with some onions, apples, cabbage, seasonings, and a beer poured on top. Not sure what it's going to become but it sure smells good. I didn't see the last idea until now but love it - I even have the chard since I bought some of that, too. And I have a cold. WEIRD :)

                        2. My immediate response was, "Grab it, run to someplace safe, and devour it whilst growling at anyone daring to approach." But then roasted pig bones tend to affect me like that. What I would probably actually do is braise it with sauerkraut and some chopped apple, onion and a splash of nice white wine, probably with some bacon as well, and have it with spaetzle or potatoes.