CookTheGreekWay

The Twelve Days of Christmas are the heart of Greek home cooking. They are the days when the table is set slowly, dishes cook patiently in the oven and aromas fill the house with memories, family warmth and tradition.

Pork knuckle is one of the most iconic festive dishes of Greek cuisine. Deeply connected to gourounochara (traditional winter pork feasts), Christmas and large Sunday family tables, it is cooked slowly, usually in a clay pot, until the meat becomes meltingly tender and releases a rich, velvety sauce.

In this recipe, pork knuckle is paired with petimezi (grape molasses), orange, lemon and apple, creating a deeply, festive and perfectly balanced dish.

Why this pork knuckle is perfect for the festive season

• Traditional Greek ingredients
• Slow cooking in a clay pot
• Sweet-and-sour sauce that complements pork beautifully
• Impressive centerpiece for a festive table
• Can be prepared ahead of time

Pork Knuckle with Petimezi, Orange & Apple
(Clay Pot Recipe)

Ingredients

• 1 large pork knuckle (1.2–1.5 kg / 2.6–3.3 lb)
• 120 ml petimezi (grape molasses)
• 1 orange
• 1 lemon
• 1 red apple
• 5–6 whole cloves
• 80 ml extra virgin olive oil
• 2 cups hot water
• salt
• freshly ground black pepper
• dried oregano

Preparation – Marinating

1. Wash and pat dry the pork knuckle thoroughly.
2. Cut the orange in half and squeeze the juice over the meat, reserving the peels.
3. Squeeze the lemon juice over the pork as well.
4. Drizzle with olive oil and petimezi.
5. Season generously with salt, pepper and dried oregano.
6. Massage the marinade into the meat, cover and let it marinate for 1 hour.

Cooking

1. Preheat the oven to 180°C / 350°F.
2. Place the pork knuckle with all the marinade into a clay pot or heavy lidded casserole.
3. Cut the reserved orange peels into smaller pieces and scatter them around the meat.
4. Slice the apple, insert a clove into each slice and place them around the pork.
5. Add the hot water, cover tightly and bake for 2½ hours.
6. Every 45–60 minutes, open the pot and baste the meat with its juices.

Final caramelisation

• Remove the lid
• Increase the oven temperature to 220°C / 430°F
• Roast for 20–30 minutes, until the pork develops a deep golden-brown, caramelised crust

Serving

Remove the pork knuckle from the oven and let it rest for 10–15 minutes. Drizzle with the rich sauce and serve.

Extra Tips

• Pork knuckle needs low heat and patience – never rush it
• If the sauce is abundant, leave the dish uncovered at the end to reduce and thicken
• You may add potatoes or quince during the last hour of cooking
• The dish tastes even better the next day

Wine & Drink Pairing

• Dry red wine such as Xinomavro, Agiorgitiko or Merlot
• Semi-sweet red wine for those who enjoy sweet-and-sour flavours
• For a more traditional pairing: aged tsipouro or cognac

Nutritional Value (indicative)

Pork knuckle:

• is rich in high-quality protein
• contains collagen, beneficial for joints
• petimezi provides natural sugars and antioxidants
• citrus fruits help balance and digest the fat

A festive dish meant to be enjoyed in moderation and balance.

FAQ – Frequently Asked Questions

1. Can I prepare this dish a day in advance?

Yes. It reheats beautifully and becomes even more tender.

2. Can I replace petimezi?

Yes, you can use honey, but petimezi gives a more authentic Greek flavour.

3. Can I make it without a clay pot?

Yes. Use a deep roasting pan, tightly covered with parchment paper and foil.

This pork knuckle with petimezi is not just a recipe. It is a dish that belongs to the Greek festive table, to the aromas of the Twelve Days of Christmas and to the philosophy of Cookthegreekway: cook Greek, cook slowly, cook with memory and love.