Alberto`s Italian Pork Knuckle (Stinco)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg pork knuckle (s)
- 250 ml broth
- 150 g cherry tomato (s)
- 4 shallot (s)
- 3 bay leaves
- 2 tablespoon rosemary
- 1 teaspoon thyme
- 4 cloves garlic
- 50 ml balsamic vinegar, dark
- 1 bunch chives
- Oil, butter,
- salt and pepper
- butter
- Beer, ice water or white wine
Print Recipe
Pin Recipe Instructions
- Wash the pork knuckle. Cut off some fat and rub salt, pepper, 2 pressed garlic cloves and rosemary and thyme (both finely chopped) and leave to rest.
- Fry the knuckle in plenty of olive oil on all sides, hot and dark. Cook the knuckle in a saucepan at 200 degrees for about 2-2.5 hours. (depending on size). Every now and then, water them with ice water, beer or white wine. At the end of the cooking time, wrap the knuckle in a warm, wet cloth and set it to around 60 degrees.
- Skim off the cooking fat. Briefly fry shallots, roughly cut, with bay leaf and a little butter. Add the stock and let it reduce vigorously for about 10 minutes. Drain the sauce through a sieve. Add vinegar and let the sauce boil down a little until the desired consistency is achieved. Season with salt and pepper. then assemble with a little butter.
- Fry the cherry tomatoes with chives and garlic (both finely chopped) in the butter for 5 minutes. Season with salt, a pinch of sugar and pepper.
- Cut the knuckle into slices and serve very warm with the sauce and tomatoes. Sprinkle the orange peel generously over the top.
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