Low Fat Braised Pork Knuckle
Delight in the hearty flavors of comfort food with this "Low Fat Braised Pork Knuckle" recipe—a lighter take on a classic dish. This recipe transforms a traditionally rich meal into a balanced and wholesome option by trimming excess fat and using olive oil spray for searing. Slow-braised in a medley of low-sodium chicken broth, aromatic vegetables, and fragrant spices like bay leaves and thyme, this pork knuckle is irresistibly tender and full of depth. A squeeze of fresh lemon juice at the end adds a bright, zesty finish, making each bite feel fresh and satisfying. Perfect for family dinners or cozy gatherings, this flavorful dish pairs beautifully with roasted potatoes, steamed greens, or crusty bread. Enjoy all the indulgent taste of braised pork knuckle with a fraction of the fat—comfort food you can feel good about!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece Pork knuckle
- 1 can Olive oil spray
- 1 large Onion
- 4 Garlic cloves
- 2 Celery stalks
- 1 large Carrot
- 2 cups Low-sodium chicken broth
- 2 Bay leaves
- 3 Thyme (fresh sprigs)
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 325°F (163°C).
Wash and pat dry the pork knuckle. Trim any excess fat with a sharp knife.
Spray a large skillet with olive oil spray and heat over medium-high heat.
Sear the pork knuckle on all sides until browned, approximately 5 minutes per side.
While the pork knuckle is searing, peel and coarsely chop the onion and garlic. Chop the celery and carrot into small pieces.
Transfer the seared pork knuckle to a Dutch oven or a large, heavy-bottomed ovenproof pot.
Using the same skillet, spray again with olive oil if needed, then add onion, garlic, celery, and carrot. Sauté for about 5-7 minutes until the vegetables are softened.
Add the sautéed vegetables to the Dutch oven with the pork. Pour in the low-sodium chicken broth and add the bay leaves, thyme, black pepper, and salt.
Bring the contents of the pot to a simmer over medium heat. Once simmering, cover the pot and transfer it to the preheated oven.
Bake for about 2 hours, or until the pork is fork-tender and easily comes off the bone.
Once cooked, remove the pot from the oven. Discard the bay leaves and thyme sprigs.
Stir in the lemon juice to brighten the flavors.
Serve the braised pork knuckle warm with the cooked vegetables and a side of your choice.
Nutrition Facts
Calories |
4328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 413.4 g | 530% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 6435 mg | 280% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 15.8 g | ||
| Protein | 158.9 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2804 mg | 60% | |
*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.
