Cider Pork Knuckle

Ben Stockham


  • Pork Knuckle (small/medium knuckle serves 2-3 people)
  • Bury Black Pudding (1 horseshoe)
  • Dry Cider (1-1 1/2 Litres)
  • Bay Leaves (1 – 2)
  • Onion (2 roughly chopped)
  • Cooking apples (3 medium sized )
  • Carrots (3 small, peeled, roughly chopped)
  • Cracked Black Pepper ( to taste)
  • Cloves (enough to cover the knuckle)
  • Block of best butter (cut into nobs)
  • Salt (to taste)

Cooking your Black Pudding

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How to Cook


Step 1

In a pan, bring to the boil, Cider, Bay Leaves, Onions Carrots and 1 of the apples roughly chopped, for aprox 20mins

Step 2

Add the Knuckle (Scored and studded with cloves) Simmer until cooked tender and juicy.

Step 3

Remove and rest.

Step 4

Strain the stock and set aside for later.

Step 5

Peel and core the remaining apples, cut into wedges and place in acidulated water (water and lemon wedges)

Step 6

Brush some stock over the knuckle and place in an oven pre heated at 175 degrees. for about 30mins or until golden brown.

Step 7

Strain the apples, heat a nob of butter in a pan and colour the apples, remove and keep warm.

Step 8

Griddle the black pudding in some butter and oil, until crispy on top and juicy.

Step 9

Remove rest and keep warm.

Step 10

In a pan, reduce the rest of the stock until a coating consistency is achieved.

Step 11

To assemble the dish: Carve the knuckle into thick slices, layer the apples and black pudding around the pork and coat with the reduced jus. Enjoy with a nice glass of cider and crusty cob or bloomer bread and butter.

Cooking your Black Pudding

Need advice on how best to cook your black pudding?
How to Cook

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