Method

1. Using a small sharp knife or metal skewers, carefully prick the skin of the pork knuckle all over.
2. Create small, shallow incisions in the flesh of the pork knuckle. Insert slices of garlic into each incision.
3. In a bowl, combine Cajun seasoning, garlic powder, paprika, mixed herbs, salt and pepper. Generously rub the seasoning mixture onto the flesh of the pork knuckle, ensuring even coverage.
4. Gently pull the skin down to stretch it, ensuring there are no creases or folds.
5. Use two metal skewers to pierce the pork knuckle near the base. Insert the skewers in a criss-cross pattern to hold the knuckle in shape during cooking.
6. Apply a thin layer of vinegar over the skin of the pork knuckle and rub a bit of salt evenly on the vinegar-coated skin.
7. Place the seasoned pork knuckle uncovered in the refrigerator overnight. This helps to dry out the skin.
8. Preheat the oven to 180°C. Place the pork knuckle upright on a rack and roast for 1 hour.
9. Remove from the oven and increase the temperature to 230–250°C. Brush the skin with 2 tbsp of vinegar.
10. Return the pork knuckle to the oven and roast for an additional 30 minutes, rotating as needed for even crisping.
11. Once the skin is bubbly and crispy, remove from the oven and let it rest for 5–10 minutes before slicing.

Recipe by Jessica