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Feb 11, 2012 05:22 PM

Roli Roti roasted pig knuckle?

I bought on today and there was some vague recipe on a sheet of paper on the stand.

Has anyone bought this?

Looking for recipes on the web so far tell me how to roast it, but RR had a soup recipe. I checked the RR website and facebook page and don't see a mention of it.

Tell me how you used it. If it involves a recipe you want to share I've set up this thread on the Home Cooking board.

How to use a roasted pig knuckle?

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  1. Make sure to ask them to cut into small pieces while still hot, because the plastic knife they provide is useless. The knuckle is burning hot (+170 degrees), so some workers do a haphazard job of cutting it. Ask for a little Sel de Provence on the side, and I just snack on it while shopping in the market. Best while still hot.
    Usually the recipe advice I've heard, is to cut it into bite size pieces and tossed into a salad, or as a topping for creamy soups instead of croutons.
    It's similar to the pork knuckle from Shanghai House (3641 Balboa).

    1 Reply
    1. re: L C

      I bought one recently the Wednesday Civic Center farmers market. I took it home, chopped off the meat and chopped it further and ate with some tortillas similar to taqueria taco.

    2. I'm not sure I would put it in a soup -- the whole point is the contrast between the crisp skin and the unctuous collagen underneath. I guess you could remove the bone and use it to make a soup, and then add the skin and meat just before serving.

      3 Replies
      1. re: Ruth Lafler

        The only reason I mentioned soup was because that was what RR wrote. I'm thinking this go around I might crsip up the meat and then freeze the bone for future use. This stupid cold, so to speak. I just don't have the energy to do my usual vendor/restaurant questioning. Every time I just buy and dash i always think 'damn'.

        1. re: Ruth Lafler

          That's exactly what the recipe they post recommends. Use the bone to make the soup. Add veggies. Gradually add the meat. Then, before serving, top with the crisped up skin!

        2. Does anyone know if they have the pig knuckle at the San Mateo Farmers on Saturday?

          10 Replies
          1. re: peppatty

            The RR truck only has roasted chicken and potatoes at the CSM FM. The porchetta and pig knuckle are exclusive to the Ferry Plaza location (Thu & Sat), and starting last year also on the first Friday of the month at Blue Bottle (300 Webster) in Oakland, 11:30am-2pm.

            1. re: L C

              i bought mine on Saturday at the Oakland Grand Lake farmers market. I don't know if they have it every week though. Maybe they are adding it to more locations and peppatty should ask at her farmers market to see if they are planning to add it.

              1. re: rworange

                They've had it at Grand Lake for years. They also have it, IIRC, at Old Oakland. They have it at more places than the porchetta, because it's easier to prepare and less labor intensive to sell.

                1. re: rworange

                  Yes, you're right. I had forgotten about the Oakland FM too.

                2. re: L C

                  Roli Roti had porchetta at last Sunday's San Rafael farmers market. Don't know if it's a regular offering there.

                  Roli Roti
                  , Hayward, CA

                  1. re: Melanie Wong

                    Porchetta frequently (perhaps not always) available at Sunday Marin FM; I have not noticed pig knuckle there but that does not mean it never is...

                3. re: peppatty

                  They have the pig knuckle but not the porchetta at the Heart of the City Farmers Market, UN Plaza on Wednesdays.

                  1. re: peppatty

                    I have seen it at the SM/CSM Farmers Market on Saturdays in the past... not sure about lately.

                    1. re: RWCFoodie

                      I saw it a couple weeks ago at CSM.

                      1. re: artemis

                        It's also at the California Street FM in Palo Alto on Sundays. Got one yesterday, although they were going fast - guys in front of and behind me both got one to go. I find it is simply delicious slicing off thin slices encompassing meat, fat and skin and eating it unadorned. I can imagine it would make an unbelievable sandwich with some swiss and brocolli rabe, ala a Luke's Pork Sandwich in Philly.