15'
4

Σχετικά με τη συνταγή

Calories ~950kcal
Protein ~65g
Carbohydrates ~35g
Fat ~60g
Greek
Preparation 15'
Cooking 2 h.
Servings 4

Διατροφική αξία ανά μερίδα

Calories ~950kcal
Protein ~65g
Carbohydrates ~35g
Fat ~60g
The recipe

PORK KNUCKLE WITH CABBAGE

Greek
15' Preparation
2 h. Cooking
4 Servings
Nutrition per serving
~950 kcal Calories
~65 g Protein
~35 g Carbohydrates
~60 g Fat

Ingredients

For the pork knuckles

  • 4 pork knuckles

For the broth

  • 1 whole onion, peeled
  • 1 whole carrot, peeled
  • 1 piece of leek (white part only)
  • 1 celery stalk
  • 2 garlic cloves
  • 2 bay leaves
  • 2 whole cloves
  • 1 tbsp whole peppercorns
  • Salt

For the cabbage

  • 120 ml olive oil
  • 1,5 kg cabbage, coarsely chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 carrot, finely chopped
  • 1 Florina red pepper, finely chopped
  • 1 celery stalk, finely chopped
  • 2 potatoes, cut into small pieces
  • 1 beer (330 ml)
  • 1 tsp smoked paprika
  • Salt and pepper

Για το γλάσο

  • 30 ml olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp smoked paprika

For garnish

  • 1 tbsp fresh parsley leaves, finely chopped
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METHOD

Prepare the pork knuckles

 

Place the pork knuckles in a pot with cold water and bring to a boil over medium-high heat. As soon as the water starts boiling, skim off the foam thoroughly until the broth is clear.

 

Meanwhile, char the onion, leek, celery and carrot directly over an open gas flame. Add the charred vegetables to the pot with the pork knuckles.

 

Add the garlic, peppercorns, bay leaves and cloves.

 

Season with salt, cover the pot with parchment paper and a lid, reduce the heat and simmer for approximately 1½ hours.

 

Prepare the cabbage

 

In a deep, ovenproof dish suitable for stovetop cooking, heat the olive oil. Add the onion, garlic, carrot, Florina red pepper, celery and potatoes. Sauté over high heat until the vegetables become glossy and release their aromas.

 

Gradually add the cabbage in 2–3 batches, stirring until it reduces in volume.

 

Add two ladles of the pork broth, season with salt and pepper, and add the smoked paprika. Cook on the stovetop for approximately 10 minutes, stirring occasionally.

 

Once the pork knuckles are tender, transfer them to a platter and strain the broth. Add enough broth to the cabbage to keep it moist throughout baking.

Prepare the glaze

 

In a bowl, combine the olive oil, Dijon mustard, honey and smoked paprika. Mix thoroughly until well combined.

 

Using a pastry brush, coat the pork knuckles with the glaze on all sides. Arrange them on top of the cabbage in the baking dish and pour in the beer.

 

Place the dish in a preheated oven and bake at 170°C for approximately 30 minutes, until the pork knuckles develop a deep, caramelized color and the cabbage becomes tender and rich.

 

During baking, occasionally baste the pork knuckles with the cooking juices from the dish.

 

Once the pork knuckles have reached the desired caramelized color, remove the dish from the oven and brush them again with some of the cooking juices.

 

Serve hot, garnished with finely chopped parsley and a drizzle of extra virgin olive oil.

TIPS

Sauté the vegetables and garlic thoroughly to release their aromas and create a rich flavor base for the dish. This also helps balance the strong aroma of the pork.

The natural sugars in honey contribute to the characteristic caramelized crust on the pork knuckles. However, take care not to let the glaze burn during baking.

If you don’t have a gas flame to char the broth vegetables, you can place them under a preheated oven broiler on high heat until charred. This will help release their smoky aromas and add depth of flavor to the broth.

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