German-Style Braised Pork Knuckle with Slaw
A hearty and flavorful pork knuckle dish inspired by traditional German cuisine, served with a refreshing slaw made from crisp vegetables.
Ingredients
- ●1 (1.5-2 kg) pork knucklebone-in
- ●2 tbsp peppery mustard
- ●1 tsp kenyan coffeeground
- ●1 tbsp sherry vinegar
- ●1 tsp bonito flakes
- ●1 tsp caraway seeds
- ●to taste salt
- ●to taste black pepper
- ●1 cup slaw (cabbage, carrots, apple)
Instructions
- 1
1. Preheat the oven to 150°C (300°F).
- 2
2. In a small bowl, whisk together peppery mustard, kenyan coffee, sherry vinegar, bonito flakes, caraway seeds, salt, and black pepper.
- 3
3. Rub the spice mixture all over the pork knuckle, making sure to coat it evenly.
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4. Place the pork knuckle in a large Dutch oven or oven-safe pot and cover it with a lid.
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5. Braise the pork knuckle in the preheated oven for 2 1/2 hours, or until it reaches an internal temperature of 63°C (145°F).
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6. While the pork knuckle is braising, prepare the slaw by shredding the cabbage, carrots, and apple.
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7. In a separate bowl, whisk together a dressing made from equal parts slaw and vinegar.
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8. Toss the slaw with the dressing and set aside.
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9. Remove the pork knuckle from the oven and let it rest for 10 minutes before slicing.
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10. Serve the sliced pork knuckle with the refreshing slaw on the side.