Braised Moroccan Pork Knuckle
A rich, slow-cooked Moroccan dish that will fall off the bone. A perfect comfort food for a cold evening.
Ingredients
- ●1 whole pork knuckle
- ●2 tbsp unctuous olive oil
- ●1 tsp moroccan spice blend
- ●1 medium onion
- ●1-inch piece ginger
- ●3 cloves garlic
- ●1 cup chicken broth
- ●2 tbsp honey
- ●1 tbsp lemon juice
- ●1 tbsp chopped fresh parsley
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the pork knuckle with salt and pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the pork knuckle until browned on all sides, about 5 minutes.
- 5
Remove the pork and set aside.
- 6
Add the onion, ginger, and garlic to the pot and cook until softened, about 5 minutes.
- 7
Add the Moroccan spice blend and cook for 1 minute.
- 8
Add the chicken broth, honey, and lemon juice to the pot.
- 9
Return the pork knuckle to the pot and bring to a boil.
- 10
Cover the pot with a lid and transfer to the preheated oven.
- 11
Braise the pork for 2 1/2 hours, or until tender and falling off the bone.
- 12
Garnish with parsley before serving.