Glazed baked knuckle recipe

Total: 2 h 15 min Diners: 4

Such as the health situation in Spain due to the pandemic and taking into account how little time is left to finish the year it is very possible that the next Christmas holidays will have to be very different to all we have lived to date.

But one thing I say, regardless of how they are, the most important thing is to celebrate them even if it has to be with those video calls that have brought us so close to those we love in recent months.

When it comes to cooking, it is likely that this year we are not as many at home as other years and we are somewhat lazy to get into preparing very complex dishes, but that should not be a reason not to prepare delicious things like those that we are going to propose in Cocinillas, dishes resultones, easy to cook for anyone, even for those who this year will be forced to cook Christmas Eve dinner for the first time, and that do not require great efforts enconómicos, as this baked knuckle glazed with red wine that practically makes itself and is finger-licking good.

Nutritional properties of pork

According to the Spanish Nutrition Foundation, “pork has a different macronutrient content depending on the age at slaughter, the type of feed and the piece of meat consumed. The leaner parts have around 8 g of fat per 100 g of complete food, while those with a higher lipid content reach almost 30 g per 100 g of food.

Semi-fatty meat contains 17% protein, somewhat lower than the average content of the meat group. These proteins are considered to be of high biological value because they contain essential amino acids in quantities equivalent to human needs. Regardless of the piece of pork consumed, pork does not contain carbohydrates. Although the muscle of the live animal contains a small amount of this nutrient in the form of glycogen, this is destroyed in postmortem processes.

On average, pork contains approximately 23% fat. Like any food that comes from a land animal, pork contains saturated fat and cholesterol. However, the proportion of monounsaturated fat (42%), represented by oleic acid, is higher than that of saturated fat, present at approximately 32% (stearic acid). It even contains more unsaturated fat than beef. This would justify the expression heard in certain circles that pork is «an olive tree with legs».

In the Iberian breed pig the proportion of monounsaturated fat is even greater, mainly due to the animal’s diet, and exceeds 50% of the total.

Pork meat is a source of minerals such as zinc, with a notable bioavailability compared to that of this mineral in foods of vegetable origin. It is also notable for its potassium, phosphorus and selenium content.

With regard to its vitamin content, it is one of the meats with the highest quantity of thiamine and is also a good source of vitamin B12, vitamin B6 and niacin.

To improve the caloric profile of our current diet, it is recommended that when choosing the pork we are going to eat, we opt for the leanest types and pieces, relegating fatty meats to a more sporadic consumption.”

How to make baked pork knuckle

Ingredients

. Pork knuckle of pork shoulder, skinless, 4 Extra virgin olive oil, 100 ml Onions, 2 large Garlic, 4 cloves Peppercorns, 1 tablespoon Red wine, 200 ml Meat stock, 200 ml Star anise, 1 star Butter, 1 tablespoon Salt Ground pepper

Pork knuckle, like that of other animals, is a meat of medium fat content and very rich in collagen so it is a piece that needs long cooking, but that gives us tender and mellow textures that melt in the mouth.

Step 1

Clean the knuckles by removing any visible pieces of fat and season with salt and pepper.

Step 2

In a casserole dish, preferably if it is ovenproof -a cocotte would be ideal-, heat the oil and brown the knuckles. Add the garlic cloves slightly crushed and unpeeled. We also add the onions without skin and cut into thin slices, the peppercorns, the thyme and the star anise. Add the red wine, turn up the heat a little and let the alcohol reduce.

Step 3

Heat the oven to 160ºC. If the casserole is not ovenproof, place the knuckles together with the rest of the preparation in a dish that is, sprinkle with the meat stock and place in the oven.

Step 4

Cook for one hour on each side until the meat is tender. During cooking we must water the meat with the juices from the tray every 30 minutes and if necessary we will add a little more broth.

Step 5

When the meat is tender, remove from the oven, strain the juices from the tray and reduce them in a saucepan until we have a dense brown sauce. At that moment, add the butter, which will give it shine. Immediately bathe the knuckles with it and serve.

Other recipes with knuckle or shank

Pork ossobuco in sauce Glazed lamb shank with creamy potatoes Lamb shank confit Veal shank roasted at low temperature