Keto Braised Pork Knuckle
Indulge in the rich, hearty flavors of this Keto Braised Pork Knuckle recipe—a true showstopper for low-carb comfort food enthusiasts. Slow-braised to succulent perfection, this dish marries the tender, fall-apart goodness of pork knuckle with a deeply aromatic blend of onions, garlic, celery, and carrots, all immersed in a savory chicken broth enhanced with apple cider vinegar and soy sauce. Infused with herbs like thyme and bay leaves, the braising liquid doubles as a luscious sauce to elevate every bite. With just 20 minutes of prep and a few hours in the oven, this keto-friendly centerpiece is as simple as it is satisfying, perfect for cozy family dinners or special occasions. Serve hot and let the flavors speak for themselves!
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Recipe Information
Ingredients
- 1 large (around 2-3 lbs) pork knuckle
- 2 tablespoons olive oil
- 1 large, sliced onion
- 4 minced garlic cloves
- 2 stalks, chopped celery
- 1 medium, chopped carrot
- 3 cups chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 2 whole bay leaves
- 1 teaspoon, dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 325°F (165°C).
Pat the pork knuckle dry with paper towels and season generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the pork knuckle on all sides until well browned, about 4-5 minutes per side. Remove from the pot and set aside.
In the same pot, add sliced onions, minced garlic, chopped celery, and carrot. Sauté until onions are translucent and vegetables start to soften, about 5 minutes.
Stir in the chicken broth, apple cider vinegar, soy sauce, bay leaves, and dried thyme. Scrape up any browned bits from the bottom of the pot for extra flavor.
Return the pork knuckle to the pot, cover, and bring to a gentle simmer.
Transfer the covered pot to the preheated oven and braise for 2.5 to 3 hours, or until the pork is tender and the meat easily separates from the bone.
Check occasionally to ensure there's enough liquid to keep the pork knuckle partially submerged. Add more broth or water if necessary.
Once the pork is tender, remove the pot from the oven. Discard the bay leaves.
Transfer the pork knuckle to a serving platter. If desired, you can reduce the braising liquid on the stovetop over medium-high heat to thicken it as a sauce.
Serve the pork knuckle hot, with its rich sauce drizzled over, and enjoy your keto-friendly meal.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 2352 mg | 102% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.5 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 816 mg | 17% | |
*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.
