Dinner
Mojo and Miso Glazed Pork Knuckle
A Cuban-German-Japanese family showpiece, pork knuckle slow-roasted until the skin is shatteringly crisp then glazed with a mojo and white miso sauce where the Cuban citrus-garlic tradition and the Japanese fermented soybean depth are structurally fused so neither can be removed without losing the dish.
$5
20 minsPrep
3 hrsCook
200 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
22gFat
38gCarbs
8gSugar
6gFiber
680mgSodium
95mgChol
0gSat Fat
Goes well with
Singha Beer
local
Yuanyang (Yin Yang)
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Score pork knuckle skin in a crosshatch pattern. Season all over with 1.5 tsp salt and 0.5 tsp pepper, pushing into scores. Whisk mojo miso glaze: 3 tbsp white miso, 80ml orange juice, 2 tbsp lime juice, 5 cloves grated garlic, 1.5 tsp cumin, 1 tsp oregano, 1.5 tbsp honey, 2 tbsp olive oil, 0.5 tsp salt until miso dissolves. Shred 300g red cabbage, toss with 3 tbsp vinegar, 1.5 tsp sugar, 0.5 tsp salt, 0.5 tsp caraway; set aside. Drain and rinse 800g canned black beans.
2
Roast 1
Preheat oven to 160°C. Brush half the glaze over pork, including into scores. Place on a rack over a roasting tray. Roast 2 hours 30 minutes until meat is completely tender and pulls easily from bone.
3
Roast 2
Increase oven to 220°C. Brush remaining glaze over pork. Roast 25 to 30 minutes until skin is deeply blistered and crackling. Rest 15 minutes before pulling meat from bone.
4
Saute
While pork rests, heat 1.5 tbsp oil in a pan over medium heat. Add 2 cloves grated garlic and 0.5 tsp cumin; stir 30 seconds until fragrant. Add black beans and 0.5 tsp salt; cook 4 to 5 minutes until warmed through. Fold through 10g fresh coriander.
5
Rest and plate
Divide steamed rice among bowls. Top with pulled pork, black beans, and pickled red cabbage. Serve immediately while pork is warm and cabbage is vivid magenta.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.6kg0.6kg pork knuckle
- 1 1/4 tsp1 1/4 tsp fine sea salt
- 1/4 tsp1/4 tsp black pepper
- 1 1/2 tbsp1 1/2 tbsp white miso paste
- 40ml40ml fresh orange juice
- 1 tbsp1 tbsp lime juice
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp dried oregano
- 3/4 tbsp3/4 tbsp honey
- 1 tbsp1 tbsp olive oil
- 150g150g red cabbage
- 1 1/2 tbsp1 1/2 tbsp red wine vinegar
- 3/4 tsp3/4 tsp caster sugar
- 1/4 tsp1/4 tsp caraway seeds
- 11 x 400g canned black beans
- 3/4 tbsp3/4 tbsp neutral oil
- 5g5g fresh coriander
- white rice
