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German Knuckle Pork Roast & Gravy

1 German Pork Knuckle
600ml of Apple Juice
Olive Oil
1 cups chicken stock
Splash of cream
Flour paste

Pork Method:
Heat the oven to 200 degrees. Dry the skin of the pork with some paper towel. Rub some of the oil on to the pork and season generously with salt. Pour apple juice into baking tray. Place pork in the baking tray at 200 degrees for 30 minutes to form crackling. Turn down to 180 degrees. Cook  for  a further 30 minutes each 500gm. Approximately 90 minutes for most knuckles. Rest for approximately 1/2 hour in the roasting tray. Remove pork from roasting juices and place on a warm plate. Set aside.

Gravy Method:
Use the pan juices from the pork roast and whisk in some chicken stock. Thicken with a flour or cornflour paste and add a splash of cream. Roast some of your favourite vegetables to go with this delicious meal. Or a nice potato Bake.

Serves: 4

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