Pork knuckle
When the cold creeps in, get cracking with Colin Fassnidge and Anthony Puharich’s German-inspired roast.
A: This one’s a cracker.
C: The whole thing about pork knuckle is that crackling.
A: It’s all about the crackling – the juicy meat, too – but the crackling is big time.
C: You also want a pork knuckle with a lot of meat, because there’s no point cooking it if there’s no meat on it.
To guarantee that there’s plenty of meat, you’ve got to get the hind leg – the hock –
