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This succulent and crispy dish is made with a soy and mustard sauce.
Braise pork knuckle covered for 3 hrs
Remove from stock allow to cool.
Dry knuckles, dust with flour and flash fry in vegetable oil for 5 mins or until crisp.
Soy Mustard Sauce:
Mix all ingredients together, bring to boil and thicken with corn flour.
To serve simply drown the hot crispy knuckle with the soy mustard sauce.
Riley St Garage and Haverick Meats team up to produce the succulent Crispy Pork Knuckle. Haverickmeats.com.au
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