Roasted pork knuckle with thyme and garlic vegetables

This tender and juicy pork knuckle is a must-try recipe. Served with veggies and gravy, it’s the perfect Sunday roast.

Roasted pork knuckle with vegetables and gravy

Serves

4

Prep

10m

Cooking

50m

Ingredients

  • 1kg Coles Australian Slow Cooked Pork Knuckle
  • 2 tbs olive oil
  • 1 tsp sea salt flakes
  • 500g baby white potatoes, halved
  • 500g gold sweet potato, peeled, coarsely chopped
  • 1 large red onion, cut into wedges
  • 3 thyme sprigs
  • 1 bunch asparagus, woody ends trimmed
  • Gravy, to serve

Method

STEP 1

Preheat oven to 240°C. Line a baking dish with baking paper. Place the pork on a plate and pat dry with paper towel. Rub rind with 1 tsp oil and salt. Place in the lined dish with the potato, sweet potato and onion. Drizzle with the remaining oil and sprinkle with thyme. Bake for 40 mins.

STEP 2

Arrange the asparagus around the pork in the pan. Bake for a further 10 mins or until the vegetables are tender and the pork is cooked through.

STEP 3

Serve the pork with vegetables and gravy.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.