Low Sodium Braised Pork Knuckle
Elevate your dinner table with this *Low Sodium Braised Pork Knuckle*—a hearty, flavorful dish that's perfect for those watching their sodium intake without compromising on taste. Slow-braised to perfection in a fragrant mixture of low-sodium chicken broth, aromatic vegetables, apple cider vinegar, and a blend of herbs like thyme and bay leaves, this recipe delivers tender, melt-in-your-mouth pork wrapped in a deep umami profile. The pork is seared for a beautiful golden crust before being simmered low and slow in a Dutch oven, ensuring every bite is infused with rich, savory flavors. Finished with a parsley garnish and served with your favorite low-sodium sides, this dish combines comfort and indulgence in a health-conscious way. Ideal for special occasions or a cozy Sunday dinner, it strikes the perfect balance between rustic charm and refined presentation.
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Recipe Information
Ingredients
- 1 large Pork knuckle
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 4 cloves Garlic cloves, minced
- 2 medium Carrot, chopped
- 2 stalks Celery stalks, chopped
- 3 cups Low-sodium chicken broth
- 2 tablespoons Apple cider vinegar
- 2 Bay leaves
- 5 sprigs Fresh thyme
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 cup Water
- 2 tablespoons Parsley, chopped
Instructions
Preheat your oven to 350°F (175°C).
Pat dry the pork knuckle with paper towels to remove excess moisture.
Heat the olive oil in a large Dutch oven over medium-high heat.
Add the pork knuckle to the pot and sear on all sides until golden brown. This should take about 8-10 minutes.
Remove the pork knuckle from the pot and set aside.
In the same pot, add onions, garlic, carrots, and celery. Sauté until the vegetables are softened and the onions are translucent, about 5 minutes.
Pour in the low-sodium chicken broth and apple cider vinegar, and scrape up any brown bits from the bottom of the pot with a wooden spoon.
Return the pork knuckle to the pot. Add the bay leaves, fresh thyme, black pepper, and paprika.
Add enough water to cover about two-thirds of the pork knuckle.
Bring the liquid to a simmer, cover the pot with a lid, and transfer to the preheated oven.
Bake for about 2.5 to 3 hours, or until the pork is tender and easily pulls away from the bone.
Once done, remove the bay leaves and thyme sprigs from the pot.
Transfer the pork knuckle to a serving platter and let it rest for at least 10 minutes.
Skim off any excess fat from the surface of the braising liquid, then drizzle some of the liquid over the pork knuckle before serving.
Garnish with freshly chopped parsley and serve with your choice of low-sodium side dishes.
Nutrition Facts
Calories |
3000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.0 g | 294% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6053 mg | 263% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 15.0 g | ||
| Protein | 180.7 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3264 mg | 69% | |
*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.
