Slow-Braised Spiced Pork Knuckle
A hearty, comforting braise that transforms a humble pork knuckle into fall-off-the-bone tenderness. The caramelized sugar base adds a subtle depth that makes every bite irresistible.
🛒 Ingredients
4 servings
- 1 pork knuckle (approx. 2.5 lbs)
- 1 large onion, cut into large chunks
- 3 large garlic cloves, sliced into rounds
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 tablespoon sweet paprika
- 2 bay leaves
- 1 tablespoon fresh flat-leaf parsley, chopped
- 1 tablespoon fresh chives, chopped
- Salt and freshly ground black pepper, to taste
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Directions
- 1
Rinse the pork knuckle thoroughly under cold water and pat completely dry with paper towels.
- 2
Heat olive oil in a heavy-bottomed Dutch oven over medium heat. Add the sugar and let it caramelize to a light amber color.
- 3
Add the pork knuckle and brown on all sides for 5–7 minutes until deeply golden.
- 4
Add the onion, garlic, paprika, bay leaves, salt and pepper. Pour in enough water to just cover the meat.
- 5
Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the meat is tender and pulls away from the bone.
- 6
Remove the knuckle from the broth and transfer to a serving dish. Sprinkle with parsley and chives, and serve alongside boiled or steamed potatoes.
💡 Chef's Tip
This dish tastes even better the next day once the flavors have fully melded. Skim the fat from the braising liquid and serve it as a light sauce on the side.
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