This succulent and crispy dish is made with a soy and mustard sauce. 


  • Pork Knuckle

  • 1kg Pork knuckle

  • 5lt water

  • 500ml soy

  • 250ml sake

  • 5 bay leaves

  • Soy Mustard Sauce

  • 500ml pork cooking liquid

  • 500gm soy sauce

  • 500gm wholegrain mustard

  • 400gm sugar


  • Pork Knuckle:

  • 1.

    Braise pork knuckle covered for 3 hrs

  • 2.

    Remove from stock allow to cool.

  • 3.

    Dry knuckles, dust with flour and flash fry in vegetable oil for 5 mins or until crisp.

  • Soy Mustard Sauce:

  • 1.

    Mix all ingredients together, bring to boil and thicken with corn flour.

  • 2.

    To serve simply drown the hot crispy knuckle with the soy mustard sauce.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Riley St Garage and Haverick Meats team up to produce the succulent Crispy Pork Knuckle.

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