Traditional Roasted Pork Knuckle (Свински джолан на фурна)
Традиционно ястие · Bulgarian
A classic Bulgarian dish featuring a tender, slow-roasted pork knuckle with crispy skin, seasoned with traditional herbs and spices. Perfect for a hearty meal.
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Съставки
- Pork knuckle4 pcs
- Garlic1 head
- Bay leaves4 pcs
- Rosemary2 sprigs
- Caraway seeds1 tsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Preheat oven to 160°C (320°F).
- 2
Score the skin of the pork knuckles in a diamond pattern, being careful not to cut into the meat.
- 3
Rub the pork knuckles generously with salt and black pepper.
- 4
Place the pork knuckles in a roasting pan. Insert garlic cloves, bay leaves, and rosemary sprigs into the scored skin and around the knuckles.
- 5
Add caraway seeds.
- 6
Pour about 1-2 cm of water into the bottom of the roasting pan.
- 7
Cover the pan tightly with foil.
- 8
Roast for 3-3.5 hours, or until the meat is tender.
- 9
Remove the foil, increase oven temperature to 220°C (430°F), and roast for another 20-30 minutes, or until the skin is golden brown and crispy.
- 10
Let rest for 10 minutes before serving.
