Indulge in the hearty goodness of our Braised Pork Knuckle Stew recipe, a slow-cooked masterpiece that elevates comfort food to new heights. Immerse yourself in the art of braising as we guide you through the process, infusing the pork knuckle with rich flavors. The magic begins with a blend of savory soy sauce and sweet, golden honey, creating a symphony of taste. Join us on this culinary journey to discover the secrets of creating a satisfying and tender pork knuckle stew that will have you coming back for more.

Ingredients:

Pork knuckle – 1 piece.
Salt – 1 tbsp.
Black pepper – 1 tbsp.
Smoked paprika – 1 tbsp.
Soy sauce – about 1.7 fl oz (50 ml)
Honey – 2 tbsp.
Potatoes – about 2.2 lbs (1 kg)
Carrot – 1 pcs.
Onion – 1 pc.
Garlic – 1 head
Sunflower oil or olive oil

Preparation:

Mix pepper, salt, paprika, soy sauce, honey.

Make shallow incisions on the knuckle to allow the spices and salt to penetrate the meat.

Rub on all sides and leave for 20-30 minutes, maybe more.

Meanwhile, cut the carrot into large cubes.

Onion slices.

Add garlic pressed in the husk. So it will give its flavor and will not burn, will not be bitter.

Prepare a sleeve for baking.

Put potatoes, onions, carrots and garlic in it.

A little salt, don’t forget, the salted juice will run off the knuckle, add a little oil and mix everything well.

Put the knuckle on top of the vegetables, pour the rest of the marinade, tie the sleeve

Make a few punctures in the sleeve for baking

Place in the oven for 2 hours at 356°F (180°C)

After 2 hours, cut off the baking sleeve, drizzle with the juices and leave to brown for another 20 minutes.

Enjoy!

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