Patience is an important ingredient in the Pork knuckle stew recipe, although it is rarely on the shopping list. Collagen, peppers, onions and patience. The juice will be so bright that you can almost look into it — but dip bread instead. Fortunately, good scents also make the wait a lot easier.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Sauté the onion until golden brown, season with paprika, then fry the shank. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Add the peppers, tomatoes and spices. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Cook with a little water, covered, for 2-2.5 hours, stirring occasionally. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Without a lid, thicken the juice until sticky; serve with dumplings or boiled potatoes. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Knuckles with bones will have a deeper flavor; spoon off the fat at the end, do not banish the juiciness of the meat.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.