Low Carb Braised Pork Knuckle
Indulge in the rich, comforting flavors of this Low Carb Braised Pork Knuckle, a perfect choice for dinner when you're craving something hearty yet keto-friendly. This traditional dish combines tender, slow-braised pork knuckle with aromatic vegetables like onion, garlic, celery, and carrots, all simmered in a savory blend of chicken broth and dry white wine. Enhanced with fragrant bay leaves and thyme, the meat becomes irresistibly fork-tender after cooking low and slow in the oven. The recipe is a feast for the senses and an ideal centerpiece for a low-carb lifestyle, finished with a sprinkle of fresh parsley for a burst of color and taste. A show-stopping dish that's as impressive as it is satisfying!
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Recipe Information
Ingredients
- 1 whole (around 2 lbs) Pork knuckle
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 4 large, minced Garlic cloves
- 2 stalks, diced Celery
- 2 medium, diced Carrots
- 2 whole Bay leaves
- 4 sprigs Fresh thyme
- 3 cups Chicken broth
- 1 cup Dry white wine
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons, chopped Parsley
Instructions
Preheat your oven to 325°F (165°C).
Rinse and pat the pork knuckle dry with paper towels. Season it generously with salt and black pepper.
In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat.
Sear the pork knuckle on all sides until it is golden brown, approximately 4-5 minutes per side. Remove it from the pot and set aside.
In the same pot, add the diced onions, garlic, celery, and carrots. Sauté for 5-7 minutes or until softened and lightly caramelized.
Pour in the white wine to deglaze the pot, scraping up any brown bits stuck to the bottom. Let it simmer for about 2 minutes.
Return the pork knuckle to the pot. Add the bay leaves, fresh thyme sprigs, chicken broth. Bring to a simmer.
Cover the pot with a lid and transfer it to the preheated oven.
Braise the pork knuckle in the oven for about 2.5 to 3 hours, or until the meat is fork-tender and almost falling off the bone.
Remove the pot from the oven and let it rest, covered, for 15 minutes.
Discard the thyme sprigs and bay leaves. Sprinkle chopped parsley over the pork knuckle before serving.
Serve the braised pork knuckle hot, with the aromatic vegetables and a scoop of the flavored broth. Enjoy your low-carb, delicious meal!
Nutrition Facts
Calories |
2710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.7 g | 241% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 8697 mg | 378% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 17.6 g | ||
| Protein | 151.8 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3517 mg | 75% | |
*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.
