Twelve hours of slow cooking happen before this pork knuckle ever reaches your kitchen, which leaves you the best part: the roasting. Marco Pierre White's approach is characteristically direct — start with quality, cook with patience, let the ingredient speak for itself. There is nothing here but pork knuckle and mineral salt.
Defrost it fully in the fridge, then roast in a hot oven for a crackling, golden exterior and impossibly tender meat inside. It pulls apart effortlessly, with the deep savoury flavour that only a long slow cook delivers, and it feeds two to three while asking almost nothing of you. Gluten free.
It arrives as the knuckle alone, so choose your own supporting cast: duck fat roast potatoes are the obvious answer. Keep the rest simple — this is a showpiece roast and it does not need much company. There is more of the same thinking across the Marco Pierre White collection.
Chef-made and flash-frozen, delivered across Sydney, Melbourne and Brisbane.
Ingredients
Pork Knuckle, Mineral Salt (450)
Allergens
Nutritional information
Total Weight 1kg
nutrition per serving 250g
nutrition per 100g
energy
3050kj (730 cal)
1020kj (243 cal)
protein
68.7g
22.9g
fat, total
48.0g
16.0g
fat, saturated
21.9g
7.3g
carbohydrates
6.2g
2.1g
sugars
5.9g
2.0g
sodium
488mg
163mg
Pairs well with
Marco's Carbonara Mac & Cheese, or Marco's Potato Gratin
Cooking Instructions
Oven
Preheat oven to150°C
Defrosted: Bake at 150°C for 30-40 minutes.
Frozen: Bake at 150°C for 45 minutes.
Raise to 180°C for 15 minutes to crisp the skin.
Finish at 200°C for 5 minutes.
Cooking instructions are based on standard fan forced home ovens, stoves, and microwaves. Cooking times may vary. Always check that the internal temperature reaches 75°C before serving. For best results, cook from defrosted.
Meet The Chef
Marco Pierre White
“The pork knuckle is a beautiful cut. Roast it properly and the skin crisps up while the meat stays tender. I’ve done the hard part — all you need to do is finish it in the oven.”
– Marco Pierre White
Marco Pierre White's Signature Bolognese reimagines the timeless classic with the care and precision of a three-Michelin-star chef. Grass-fed veal and free-range pork are slow-simmered with aromati...
Marco Pierre White's potato gratin is a timeless classic that embodies the essence of French cuisine: layers of thinly sliced potato bathed in a creamy cheese sauce.The sauce is built on cream, che...
By chef Marco Pierre White: a hearty blend of creamy potato and delicate leek, simmered in a rich chicken broth. Comfort in a bowl, and a reminder that the simplest classics are the hardest to get ...
Twelve hours of slow cooking happen before this pork knuckle ever reaches your kitchen, which leaves you the best part: the roasting. Marco Pierre White's approach is characteristically direct — st...
Marco Pierre White's NY Style Carbonara brings a bold New York twist to the Roman classic, crafted with the finesse you'd expect from a three-Michelin-star chef. Smoky pancetta, cracked black peppe...
Marco Pierre White's Wild Mushroom Ragu brings deep, earthy mushroom flavour together with the richness of a three-Michelin-star chef. Swiss brown and button mushrooms are slow-cooked into a hearty...
Providoor's Brown Butter Spinach & Cream is a rich, silky pasta sauce that turns a simple bowl of pasta into something deeply comforting. Tender spinach is folded through a luxurious cream sauc...
Providoor's Braised Red Pepper & Ricotta Cream is a rich, velvety pasta sauce that brings together the natural sweetness of slow-braised red peppers and the soft, creamy indulgence of ricotta. ...
Do you know how many German restaurants in Australia can do pork knuckle better than this? Zero. This is an absolute masterpiece our family enjoyed. Marco Pierre White is the godfather of modern cooking: you either admire him, or you are one of the unfortunate human beings who has never tried his recipes.
My only request: can we please have the recipe for the onion-jus-cranberry sauce? Our order came with no sauce, and I would try to make it myself if it is no longer included in the delivery package — though it still appears to be part of the product URL. I hope, Marko would share.
MY
Meredith Y.
Verified Buyer
Rated 4 out of 5 stars
5 months ago
4 Stars
It was tasty and easy to reheat but didn't receive the cranberry sauce.
JL
Jean L.
Verified Buyer
Rated 5 out of 5 stars
7 months ago
5 Stars
Today I have eaten the best pork knuckle.
Shared it with friends.
Pork knuckle on a bread roll with mustard.
GO
Gay O.
Verified Buyer
Rated 5 out of 5 stars
8 months ago
5 Stars
I love this almost as much as I love the lamb shoulder. It serves four quite generously, and the skin crisps up nicely. Another great Providor dish.
DW
Deb W.
Verified Buyer
Rated 4 out of 5 stars
10 months ago
4 Stars
A real surprise package!! The pork was so trnder & tasty. Alas the skin didn’t crisp up but it didn’t deter from the success if the meal. The cranberry sauce was a great accompaniment. Will be ordering again😊
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It appears that your voucher belongs to the old Providoor, which, unfortunately, is not us. :(
We understand how much the original Providoor meant to many Australians, especially during the challenging times of COVID. It provided a way to enjoy high-quality meals from beloved restaurants in the comfort of your home. We also understand that some of you may still hold vouchers from the previous iteration of Providoor, and we sincerely apologise for any inconvenience this may cause.
When the original Providoor, unfortunately, went into administration, we made the decision to purchase the brand because we recognised its significance to so many Australians. Providoor was more than just a business; it was a source of comfort, connection, and joy during tough times. However, while we have revived and rebranded Providoor to focus on delivering gourmet frozen meals from celebrity chefs, we are a completely new company with a different business model and operations.
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Warm regards, The Providoor Team
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