Mojo and Miso Glazed Pork Knuckle
A Cuban-German-Japanese family showpiece, pork knuckle slow-roasted until the skin is shatteringly crisp then glazed with a mojo and white miso sauce where the Cuban citrus-garlic tradition and the Japanese fermented soybean depth are structurally fused so neither can be removed without losing the dish.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Score pork knuckle skin in a crosshatch pattern. Season all over with 0.75 tsp salt and 0.25 tsp pepper, pushing into scores. Whisk mojo miso glaze: 1.5 tbsp white miso, 40ml orange juice, 1 tbsp lime juice, 2 cloves grated garlic, 0.5 tsp cumin, 0.5 tsp oregano, 0.75 tbsp honey, 1 tbsp olive oil, 0.25 tsp salt until miso dissolves. Shred 150g red cabbage, toss with 1.5 tbsp vinegar, 0.75 tsp sugar, 0.25 tsp salt, 0.25 tsp caraway; set aside. Drain and rinse 400g canned black beans.
Roast 1
Preheat oven to 160°C. Brush half the glaze over pork, including into scores. Place on a rack over a roasting tray. Roast 2 hours until meat is completely tender and pulls easily from bone.
Roast 2
Increase oven to 220°C. Brush remaining glaze over pork. Roast 20 to 25 minutes until skin is deeply blistered and crackling. Rest 15 minutes before pulling meat from bone.
Saute
While pork rests, heat 0.75 tbsp oil in a pan over medium heat. Add 1 clove grated garlic and 0.25 tsp cumin; stir 30 seconds until fragrant. Add black beans and 0.25 tsp salt; cook 3 to 4 minutes until warmed through. Fold through 5g fresh coriander.
Rest and plate
Divide steamed rice among bowls. Top with pulled pork, black beans, and pickled red cabbage. Serve immediately while pork is warm and cabbage is vivid magenta.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.