Soft Pork Knuckle with baked new Potatoes

Helena Radulovic Toffolon
Jul 9
5 min read

Soft Pork Knuckle with baked new Potatoes

Tender Pork Knuckle with Roasted New Potatoes

Delicious Oven-Baked Pork Knuckles with Vegetables

Indulge in the delightful experience of savoring beautifully fragrant and deliciously tender pork knuckles, baked to perfection in the oven alongside a medley of vibrant vegetables. This dish serves as a comforting and hearty meal, ideal for a family lunch, bringing warmth and satisfaction to the dining table.

In this particular recipe, I utilized pre-cooked pork knuckles, which can be conveniently purchased from your local butcher or grocery store. This choice not only saves time but also ensures that the meat is already tender and infused with flavor. To create a well-rounded dish, I decided to incorporate new potatoes, which provide a creamy texture and earthy taste, complementing the richness of the pork. Additionally, you can enhance the dish further by including sweet, vibrant carrots. These not only add a pop of color to the plate but also contribute a natural sweetness that balances the savory elements of the meal.

Ingredients

When it comes to seasoning, I opted for fresh thyme to enhance the flavor of the pork knuckles. Thyme’s earthy notes pair beautifully with the meat, adding depth to each bite. For the new potatoes, I chose to use rosemary, whose aromatic qualities elevate the dish, infusing the potatoes with a fragrant essence that is simply irresistible.

To achieve a succulent and moist texture, I incorporated dry white wine and rich broth into the cooking process. The wine adds a subtle acidity that cuts through the richness of the pork, while the broth works to further tenderize the meat as it stews in the oven. This combination results in an incredibly flavorful dish that is both comforting and satisfying.

To elevate the flavor profile even more, I included two cloves of chopped garlic. Garlic is a staple in many cuisines, known for its ability to enhance the overall taste of a dish. It infuses the pork knuckles and vegetables with a robust flavor, creating a delightful aroma that will fill your kitchen as it bakes.

In addition to these key ingredients, you will need to season the dish with salt and pepper. These basic spices are essential in bringing out the natural flavors of the meat and vegetables, ensuring that each component contributes to a harmonious overall taste.

Preparation

The preparation of this dish is incredibly simple and quick, making it an excellent choice for busy families or anyone looking to enjoy a delicious home-cooked meal without spending hours in the kitchen.

To prepare, begin by preheating your oven to the appropriate temperature. Next, arrange the pre-cooked pork knuckles in a roasting pan, surrounding them with the new potatoes and carrots. Pour in the dry white wine and broth, then sprinkle the thyme and rosemary over the top. Add the chopped garlic and season generously with salt and pepper.

Cover the roasting pan with aluminum foil to retain moisture and allow the flavors to meld beautifully. Bake in the oven until the pork knuckles are heated through and the vegetables are tender, ensuring that the dish is not only flavorful but also visually appealing.

Conclusion

Once finished, remove the foil and let the dish rest for a few minutes before serving. This will allow the juices to redistribute, ensuring that each bite is juicy and packed with flavor. Serve the pork knuckles alongside the roasted vegetables, and enjoy a meal that is sure to please the entire family.

Ingredients: simple, total time: 85 min. 4 servings

For Knuckles:

2 pork knuckles with bones/ bought already boiled - 1.3 kg (2 pieces)
1/2 tsp dry thyme
salt and pepper to taste
80 ml Olive oil EVO/ divided
2 cloves of garlic/ cut into leaves
100 ml dry white wine
100 ml broth

For Potatoes:

700 g new potatoes/ if are larger cut in half, or rings
2 medium carrots carrots/ cut into rings - optional
salt to taste
1/2 tsp dry rosemary/ or to taste
100 ml vegetable broth/ divided

Preparation:

Open the package containing the knuckle and remove all contents, including the gelatin sauce. (Retain the gelatin, as it imparts the perfect flavor to this dish).
Season the boiled pork shank to your preference with salt and pepper, and optionally rub with a small amount of thyme or rosemary.
Place the new potatoes in a bowl, adding salt, a bit of Vegeta, rosemary, and olive oil to taste, then mix thoroughly.
Transfer the diced potatoes to a 20 x 20 cm baking dish and pour in 150 ml of broth.
Bake in a static oven at 180°C for approximately 25 minutes.
Meanwhile, heat a small amount of oil in a large pan and fry the pork knuckle with the gelatin sauce on all sides until golden brown over low to moderate heat, turning the meat every 7-10 minutes.
Once the pork knuckles are browned, add sliced garlic and stir for a few seconds. When fragrant, immediately pour in white wine and allow the alcohol to evaporate for about 5 minutes, then add 100 ml of broth and simmer for 10-15 minutes, turning the knuckles occasionally. Turn off the heat.
After 20 minutes of roasting the potatoes, remove them from the oven, pour the sauce from the pork knuckle over them, stir, and place the knuckles on top of the potatoes. Continue baking for an additional 45 minutes.
After 10 minutes of baking, stir the potatoes again and turn the knuckles.
Repeat this process once more after another 10 minutes, turning and mixing.
Remove the knuckles once they are browned and place them on a plate.
Continue baking the potatoes for an additional 15 minutes, stirring occasionally and adding a drizzle of sauce.
The roasting of the knuckles in the oven takes 20-25 minutes, while the potatoes require a total of 65-70 minutes.
Once the meat is ready, slice it off the bones and arrange it on an oval serving plate with the potatoes and horseradish. Serve alongside fresh seasonal salads.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

Soft-Pork-Knuckle-with-bake-new-Potatoes — **Soft Pork Knuckle with baked new Potatoes**

NOTE:

Oregano can be used as a substitute for rosemary when seasoning potatoes.
Store the remaining food in the refrigerator, ensuring it is covered with aluminum foil.
Reheat using a pan or microwave.