Braised Australian Pork Knuckle
A hearty, comforting dish featuring tender pork knuckle in a rich, flavorful sauce.
Ingredients
- ●1 Australian pork knuckleabout 1.5 kg
- ●2 tablespoons Light oil
- ●2 Onionchopped
- ●3 cloves Garlicminced
- ●1 cup Xtra beef broth
- ●1 cup Braise liquidred wine
- ●2 sprigs Australian herbsfresh thyme and rosemary
- ●to taste Salt
- ●to taste Black pepper
Instructions
- 1
Preheat oven to 160°C (325°F).
- 2
Season the pork knuckle with salt and black pepper.
- 3
Heat oil in a large Dutch oven over medium-high heat. Sear the pork knuckle until browned on all sides, about 5 minutes.
- 4
Remove the pork from the pot and set aside. Reduce heat to medium.
- 5
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 6
Add the minced garlic and cook for 1 minute.
- 7
Add the beef broth, braise liquid, and herbs to the pot. Stir to combine.
- 8
Return the pork knuckle to the pot and bring the liquid to a simmer.
- 9
Cover the pot with a lid and transfer it to the preheated oven.
- 10
Braise the pork for 2-1/2 to 3 hours, or until it's tender and falling off the bone.
- 11
Remove the pot from the oven and let it cool slightly.
- 12
Strain the sauce and discard the solids.
- 13
Serve the pork with the braised sauce spooned over the top.