Co-lab Pantry adheres to the Responsible Serving of Alcohol. If you look under 25 years of age, you shall be present upon delivery and able to provide a valid photo identification. We will not serve intoxicated persons. Warning - Under the Liquor Control Reform Act 1998 it is an offence to supply alcohol to a person under the age of 18 years (penalty exceeds $19,000) and for a person under the age of 18 years to purchase or receive liquor (penalty exceeds $800). The sale of liquor pursuant to the agreement to sell from this platform is made at the licensed premises attached liquor licence number 31958858.
Brought to you by Hofbrauhaus Melbourne in the heart of Chinatown.
How to use
Pre-heat your oven to 140 degree Celsius and take a sip of your Bier.
Remove the knuckle from the bag.
Place the knuckle in a roasting tray with most of the skin facing up, pop it in the oven for 90 mins (we are slow roasting to render the fat and get the skin ready for crispiness)
Remove for the oven
Turn oven up to 240c
Quickly have a quick skull of your Bier (Important) Don’t Skip this it’s essential to the outcome of the meal.
Put the knuckle back in the oven should take about 15 to 30 min (Depends on your oven)
Keep Checking every 10 min to see if it is crisping up. (remember every oven is different)
So, this sounds a bit exhausting so better have another skull of bier.
Ok, the knuckle should be looking glorious (If not then you haven’t had enough bier)
You can serve the knuckle now (Best served with a knife stabbed in the middle of it.
We recommend to either eat the pork knuckle just by itself or with some nice freshly mashed potatoes.
Pork (94%), Water, Salt,
Aciditys Regulators (451, 500,
331), Dextrose, Sugar, Yeast
Extract, Stabiliser (452),
Antioxidant (316), Sodium
Nitrite (250), Spice Extracts,
Smoke Flavour, Natural
Bier: Water, Hops, Malt, Barley, yeast