Ingredients

Method

• 500 g pork knuckle
• 200 g baby beetroots, scrubbed
• 100 g baby onions
• 4 oranges
• 1 cup stock
• 1 T mustard seeds
• 2 sticks cinnamon
• 4 star anise
• 2 T olive oil
• Sea salt and freshly ground black pepper
• 1 cup verjuice

Method

Ingredients

Preheat the oven to 180°C.
Place the pork knuckle in a large roasting tray and arrange the beetroots and onions around it.
Cut the rind off one of the oranges and juice them all. Pour the orange juice and stock over the pork knuckle and baby vegetables.
Scatter over the orange rind and spices, then drizzle a little oil over the knuckle and season to taste.
Roast for 1 hour 30 minutes, basting with the pan juices every so often, until the juices run clear and the hock gets a golden caramel crust.
Remove from the oven and leave to rest for a few minutes. Remove the meat from the pan and set aside.
Add the verjuice to the pan juices, place the roasting tray on top of the stove and heat to reduce a little.
Cut the meat from the bone – it should be tender and easy to shred. Arrange on each plate and top with the baby beets and onions. Drizzle over the sweet juices.

Per serving: 1183 kJ, 23 g protein, 13.9 g fat, 16.6 g carbs

TASTE’s take:
These warm fragrant beets and onions are a new take on good, old-fashioned pickles.