Braised Pork Knuckle

Indulge in the melt-in-your-mouth tenderness of Braised Pork Knuckle, a hearty and flavorful dish perfect for cozy dinners or special occasions. This recipe begins with a beautifully browned pork knuckle, seared to lock in flavor, then slow-braised in a flavorful medley of chicken stock, dark soy sauce, and a touch of honey for a subtle hint of sweetness. Aromatics like garlic, onion, carrots, and celery infuse the dish with rich, savory notes, while bay leaves, thyme, and paprika add layers of depth. The result? A fall-apart tender centerpiece paired with a velvety sauce that’s irresistible when ladled over the meat and vegetables. Serve this show-stopping dish with a sprinkle of fresh parsley for a pop of color and a vibrant finish! Perfect for slow-cooking enthusiasts, this recipe is a celebration of comfort food done right. Keywords: braised pork knuckle recipe, slow-cooked pork, hearty dinner ideas, fall-apart tender pork, comfort food recipes.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 4

Ingredients

• 1 whole (about 2-2.5 pounds) pork knuckle
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large, sliced onion
• 4 minced garlic cloves
• 2 large, chopped carrots
• 2 chopped celery stalks
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 4 cups chicken stock
• 2 tablespoons dark soy sauce
• 1 tablespoon honey
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Season the pork knuckle generously with salt and black pepper.

Step 3

Heat the vegetable oil in a large, oven-proof pot over medium-high heat.

Step 4

Add the pork knuckle to the pot and brown it on all sides, about 4-5 minutes per side. Once browned, remove the pork knuckle and set it aside.

Step 5

In the same pot, add the sliced onion, minced garlic, chopped carrots, and chopped celery. Sauté for about 5 minutes until the vegetables are soft and the onion is translucent.

Step 6

Add the bay leaves, dried thyme, and paprika, stirring for another minute until fragrant.

Step 7

Pour in the chicken stock, dark soy sauce, and honey, stirring well to combine. Bring the mixture to a simmer.

Step 8

Return the pork knuckle to the pot, ensuring it's partially submerged in the liquid. Cover the pot with a lid.

Step 9

Transfer the pot to the preheated oven and braise for about 2 hours, or until the pork is tender and pulls away easily with a fork.

Step 10

After cooking, remove the pot from the oven. Carefully take out the pork knuckle and let it rest for about 10 minutes before slicing.

Step 11

Serve the braised pork knuckle with the rich sauce and vegetables from the pot, garnishing with freshly chopped parsley on top.

Nutrition Facts

Serving size	3360.6 grams (3360.6g)

Amount per serving	% Daily Value*
Calories	3180

Total Fat 217.40g	279%
Saturated Fat 64.40g	322%
Polyunsaturated Fat 16.90g
Cholesterol 685mg	228%
Sodium 12871mg	560%
Total Carbohydrate 80.50g	29%
Dietary Fiber 16.90g	60%
Total Sugars 46.30g
Protein 213.60g	427%

Vitamin D 0IU	0%
Calcium 563mg	43%
Iron 24mg	131%
Potassium 4366mg	93%

*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.

Source of Calories

Fat: 62.5%

Protein: 27.3%

Carbs: 10.3%