Pork Knuckle in Barbecue Sauce

INGREDIENTS:

• Pork knuckle – 1 kg (2.20 lb.)
• Bouillon cube – 2 PCs. (vegetable flavor)
• Garlic (sliced) – 5 cloves
• Black pepper (ground) – 1/4 tsp.

For the barbecue sauce:

• Cooking water from the knuckle – 150 ml (5.07 fl.oz.)
• Oyster sauce – 2 tbsp.
• Brown sugar – 2 tsp.
• Lemon juice – from 1 PC.
• Orange juice – from 1 PC.
• Ketchup – 2 tbsp.
• Black pepper (ground) – 1/4 tsp.
• Garlic (sliced) – 2 cloves

For the side roasted potatoes:

• Potatoes (cubed) – 450 g (15.87 oz.)
• Salt – 1/4 tsp.
• Oregano – 1/2 tsp.
• Rosemary – 1/2 tsp.

INSTRUCTIONS:

1. Place the pork knuckle in a large pot, fill with water, bring to a boil and simmer until the meat is tender (about 1.5 h).
2. Meanwhile, prepare the barbecue sauce, mix all the ingredients in a small sauce pan, stir continuously until sauce thickens and set aside.
3. Pre-heat oven at 180 °C (356 °F), arrange potato cubes in an oven layer, cook until golden brown flipping every 7 to 8 minutes and set aside.
4. Place the boiled knuckle in an oven layer and cook each sides for 15 minutes or until surface is roasted, place on the serving dish, pour the barbecue sauce on the meat and arrange potatoes on the side.

Source: Cooking with Peachy

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