Braised Pork Knuckle Recipe
Servings: 4 portions
Calories: 1294kcal
I’ll show you how to make the braised pork knuckle recipe, baked in the oven at the end and served with baked potatoes, a real men’s menu.
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Equipment
- 1 Soup Pot
- 1 ceramic baking dish
Ingredients
- 1,5 kg pork knuckle non smoked
Braising
- 2 pieces onions medium size
- 1 tablespoon peppercorns
- 4 pieces bay leaves
- 6 pcs garlic cloves
- 1 tablespoon sea salt kosher
Baking
- 1 kg potatoes red
- 3 pcs onions medium-size
- 2 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 1 teaspoon marjoram dried
- 1 teaspoon thyme dried
- 3 tablespoon olive oil extra virgin
- 3 tablespoon pork lard or goose fat, or olive oil
Glaze
- 50 ml beer
- 1 tablespoon honey
- 1 teaspoon french mustard
Instructions
- Place the pork knuckle in the pot then, pour in enough cold water to fully submerge it.
- Add all the bay leaves and peppercorns, followed by a tablespoon of sea salt. Next, peel two onions, slice them coarsely (or quarter them), and add them to the pot along with the garlic cloves.
- Start boiling, first at high temperature until it starts to boil, then we reduce the temperature to a minimum and let it simmer for about two hours.
- Clean the potatoes, peel them and cut them coarsely, and put them in the bowl. Cleane three onions, coarsely sliced and put in the same bowl over the potatoes
- Season with sea salt, freshly ground pepper, marjoram, thyme and extra virgin olive oil. Mix them well with a spoon or by hand as I did so that the spices reach everywhere.
- Prepare a baking form and greased it well with three tablespoons of lard. In this greased tray pour the mix of potatoes and seasoned onions and arrange them evenly on the bottom of the tray. Over this mix of potatoes and onions, place the boiled pork knuckle.
- Cover the tray with foil and bake at a low temperature of 140 degrees C Fan for about 30-40 minutes. Then remove the foil, raise the temperature to 200 degrees and cook for another 20-30 minutes.
- Mix in a cup of the beer with honey and French mustard. With this sauce, grease the knuckle every ten minutes with a brush, until it got a beautiful copper colour and the honey caramelized on top.
- On a flat plate, we make again a bed of potatoes and sweet ripe onions over which we place strips of the perfectly cooked knuckle, serve a little horseradish cream and pour a glass of beer next to it.
Video
Notes
The magic of braising is the slow, low heat that breaks down the tough connective tissues (collagen) in the pork knuckle. If it hasn't been braised for a sufficient amount of time (typically 2-3 hours), it will likely still be tough.
You're looking for the meat to be easily pierced with a fork with little to no resistance. This is the best indicator of doneness after braising.
Nutrition
Serving: 1grams | Calories: 1294kcal | Carbohydrates: 52g | Protein: 69g | Fat: 103g | Saturated Fat: 38g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 49g | Trans Fat: 0.1g | Cholesterol: 260mg | Sodium: 3185mg | Potassium: 1120mg | Fiber: 7g | Sugar: 6g | Vitamin A: 110IU | Vitamin C: 51mg | Calcium: 84mg | Iron: 5mg
