Ingredients (Serves 4)
For the Roasted Pork Knuckle
- 2 pork knuckles
- 150g white wine
- 150g beef broth
- Salt and pepper
For the Greek-Style Roasted Vegetables (Briam)
- 200g courgettes
- 300g potatoes
- 150g tomatoes
- 200g aubergine
- 250g red bell pepper
- 100g onion
- 2 cloves of garlic
- 100g feta cheese
- A sprig of parsley
- A sprig of fresh cilantro
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp oregano
- 1 tsp ground black pepper
- Extra virgin olive oil
- Salt
Method
Both the pork knuckle and the Briam vegetables are cooked in the oven, so you can prepare one dish whilst the other is roasting. Start with the pork knuckle. Season it with salt and pepper, drizzle with olive oil, and roast at 200°C for about 50 minutes. For extra golden crispy skin, baste with lard, butter, or duck fat.
Now prepare the Briam. The aim is to have a tray of roasted vegetables with a crispy texture. Wash, peel, and cut all the vegetables into large chunks. Place them in a baking dish, and toss with the olive oil, herbs and salt. Mix everything well and cover with foil.
Once you take the pork knuckles out of the oven, lower the temperature to 180°C and bake the Briam. After about 50 minutes, remove the foil, then crumble the feta cheese over the vegetables and roast for another 10 minutes.
Remove and allow to cool at room temperature while you prepare to roast the pork knuckles longer. Although they are golden on the outside, they still need cooking on the inside.
Add the white wine and beef broth without pouring it over the pork knuckle. Season with salt and freshly ground black pepper. Lower the oven temperature to 150°C and roast for another hour.
Serve the pork knuckle and invite each diner to help themselves to the Briam vegetable side dish.