Pork-knuckle stew is ready when the meat yields beside the bone and the skin has made the sauce silky. This is not a quick weekday dish but the reward for slow, substantial cooking.
Method, step by step
- Sauté the onion until golden brown, season with paprika, then fry the shank.
- 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.
- 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.
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.
