Sous Vide Pork Knuckle

Sous Vide Pork Knuckle

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  • 1 Whole Pork Knuckle


  • Pre-heat your oven to 220 or as high as it can go.
  • Cut open the bag, remove the knuckle and place it of a chopping board.
  • Using a paper towel pat down the knuckle and dry it off as much as possible(the less moisture in the skin, the easier it is to crackle).
  • Place foil around the exposed shin bone to prevent it from burning.
  • Place the knuckle onto a baking rack (cake cooling rack – this helps with airflow) and on to a baking tray.
  • Season the exposed skin with salt and olive oil and place it in the oven, cooking for approximately 30 minutes or until golden and crispy.
  • Check occasionally for even crackling.


  • 100% Pork

Please note that products are random weight and bag weights may vary.