Rick Stein showcased his pork knuckle and onions for food hell on Saturday Kitchen.
Rick says: “This is a full-flavoured dish of slow-cooked pork on the bone. The joint used is the lower leg segment of the hind leg of the pig.”
The ingridents: For the slow-cooked pork knuckle, 1.5kg knuckle of pork (uncured), 5 garlic cloves, peeled and left whole, 3 tbsp honey, 250ml red wine, 75ml olive oil, 2 tsp sea salt, 12 turns black peppermill, 2 tsp mixed peppercorns (green, black and red), 1 bay leaf, 1 small cinnamon stick and 1 tsp coriander seeds.
For the slow-cooked onions: 400g red onions, halved and sliced, 75ml olive oil and ½ tsp salt.