Braised Pork Knuckle
Slow-cooked to perfection, Braised Pork Knuckle is a show-stopping dish that combines hearty flavors and melt-in-your-mouth tenderness. This recipe features a whole pork knuckle seared to golden perfection, then braised in a savory blend of chicken stock, dark soy sauce, honey, and aromatic vegetables like onion, garlic, carrots, and celery. Infused with bay leaves, thyme, and paprika, the pork knuckle absorbs a depth of flavors during its time in the oven, resulting in a succulent and richly flavored centerpiece. Perfect for family gatherings or dinner parties, this comforting dish is elevated by its glossy sauce and a sprinkle of fresh parsley for a burst of freshness. Serve it with mashed potatoes or rustic bread to soak up every bit of the delicious broth for a satisfying and unforgettable meal. Keywords: braised pork knuckle recipe, slow-cooked pork, hearty dishes, dinner party recipes, pork knuckle with vegetables.
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Recipe Information
Ingredients
- 1 whole (about 2-2.5 pounds) pork knuckle
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large, sliced onion
- 4 minced garlic cloves
- 2 large, chopped carrots
- 2 chopped celery stalks
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 4 cups chicken stock
- 2 tablespoons dark soy sauce
- 1 tablespoon honey
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 325°F (160°C).
Season the pork knuckle generously with salt and black pepper.
Heat the vegetable oil in a large, oven-proof pot over medium-high heat.
Add the pork knuckle to the pot and brown it on all sides, about 4-5 minutes per side. Once browned, remove the pork knuckle and set it aside.
In the same pot, add the sliced onion, minced garlic, chopped carrots, and chopped celery. Sauté for about 5 minutes until the vegetables are soft and the onion is translucent.
Add the bay leaves, dried thyme, and paprika, stirring for another minute until fragrant.
Pour in the chicken stock, dark soy sauce, and honey, stirring well to combine. Bring the mixture to a simmer.
Return the pork knuckle to the pot, ensuring it's partially submerged in the liquid. Cover the pot with a lid.
Transfer the pot to the preheated oven and braise for about 2 hours, or until the pork is tender and pulls away easily with a fork.
After cooking, remove the pot from the oven. Carefully take out the pork knuckle and let it rest for about 10 minutes before slicing.
Serve the braised pork knuckle with the rich sauce and vegetables from the pot, garnishing with freshly chopped parsley on top.
Nutrition Facts
Calories |
3180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.4 g | 279% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 12871 mg | 560% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 46.3 g | ||
| Protein | 213.6 g | 427% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 563 mg | 43% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4366 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
