Monday, May 11, 2015

Jarret de Porc Pochée et Roti Recipe

Jarret de porc pochée et roti

Jarret de porc pochée et roti is poached and roasted pork knuckle, in English. The dish doesn’t sound that fancy now, does it!

However, it is very delicious. The meat and the skin are flavourful, tender and a bit gelatinous, in a good way.  The skin did not get crispy, even after spending some time in the oven. A few areas were marginally crispy, but only just. If you want a version with cracking, try Schweinshaxe. This is the German version.

I’ve tried both versions, I like them both but I am slightly more inclined towards Schweinshaxe, because of the crispy skin, and the dish is less ‘wet’.

Adopted from Cahier gourmand

1 pork hock, around 1.2 kg
2 onions, finely diced
1 carrot, finely diced
3 cloves garlic, minced
2 star anise
1 teaspoon whole black peppercorns
Bouquet garni
120 grams butter (I used much less)
2 tablespoons of vegetable oil
1 litre veal stock

1.      Place the hock in a saucepan, cover with cold water and bring to a boil. Remove from heat and drain.
2.      In an ovenproof casserole, add 50g of butter and oil and brown the hock on all sides. Add vegetables and sweat for a few minutes, then add the garlic cloves, veal stock, star anise, bouquet garni and pepper (do not salt). Cover the casserole and bake at 130°C/266°F for 3 hours, basting regularly.  Alternatively, instead of baking, you can simmer on the stovetop, on low heat for around 2 hours, or until the hock is tender.
3.      When cooked, remove the casserole from the oven and increase the temperature of the oven to 180°C/355°F
4.      Place the hock in another baking dish, drizzle the remaining melted butter and cook for about 15 minutes to get a nice golden brown.

5.      To make the sauce, strain poaching liquid and add to a large saucepan. Place over medium high until reduced by around two thirds, or until it reaches the desired consistency. Add salt to taste

Jarret de porc pochée et roti


  1. Pork knuckle is a traditional and very popular dish in Poland, but everyone knows it's not easy to cook, so congratulations!!! Yours looks really luscious.

    1. Thank you.
      Pork knuckle seems to be more popular in Europe than other countries. I haven't heard of pork knuckle dishes from US, Aust, NZ, China...or even UK:)

  2. It does look good and probably tender from poaching but funny to see both methods like that.

  3. Looks delicius and so soft. I like very much the step by step presentation.I love these a lot! chowringhee restaurent in satyaniketan


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