Rediscover Grandma’s Style Pork Neck: a Traditional and Flavorful Recipe

Pork knuckle is a classic that smells like childhood memories. At home, it’s kind of the dish I prepare when I have time to let it simmer, so the meat becomes perfectly tender. Honestly, it’s not complicated, but it does require a bit of patience.

I love the idea of this old-fashioned dish with white wine, the herbs that gently flavor the meat… It’s rustic, warm, you feel like family around the table. Well, I admit, I often complain a bit during cooking, like “is the meat tender enough?” But with 2 hours in the casserole, it definitely works.

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I won’t hide that I always add potatoes almost at the end, because otherwise, they get too soft and it’s not great. Sometimes, I even try a slightly tart apple, roughly chopped, and I really love the sweet-salty balance that creates.

So, ready to dive into a recipe that smells of the countryside and big gatherings? You’ll see, it’s quite simple but has a nice little effect, one of those dishes you keep in mind and always bring out when you want to please.

Ingredients for a traditional pork knuckle

• 1 pork knuckle about 2 kg (ideally a nice, tender piece)
• 1 onion studded with 4 cloves (I love this trick that gives a subtle aroma)
• 20 cl of dry white wine (no need for something expensive, a Burgundy works very well)
• Fresh or dried herbs (thyme, bay leaf, rosemary, this is the basis)
• Potatoes (according to your preference, I always add a big handful at the end)
• Olive oil or butter, depending on what you prefer
• Salt and freshly ground pepper, to taste
• A bit of water to top up the level in the casserole

Step-by-step preparation of pork knuckle like grandma’s

First, take your piece of knuckle out of the fridge about fifteen minutes before starting, honestly it helps the meat cook better. Then, in your cast-iron casserole, heat a little olive oil and brown the knuckle on all sides. I admit, this is not the time to skip, because a nice brown color changes everything.

• Stud your onion with cloves (it smells so good during cooking…)
• Add the onion to the casserole with the piece of meat
• Pour the white wine and a bit of water just enough to almost cover the meat
• Slide in your herbs, salt and pepper
• Cover and let simmer on low heat for about 1h30 to 2h
• To prevent sticking, occasionally baste with the cooking juices (sometimes I forget, but it’s better if you remember)
• About 45 minutes before the end (the fun moment), add potatoes cut into large pieces

It’s almost like a ritual, I love smelling the aroma spreading in the kitchen, a mix of white wine, herbs and that tenderizing meat. Sometimes, I finish uncovered to lightly caramelize the skin, I find it gives a delicious crispness, but then you do as you prefer.

Tips for making a traditional and delicious pork knuckle

• Don’t neglect slow cooking, the key to tenderness (this isn’t a fast dish)
• Adjust the liquid level in the casserole to avoid drying out the meat
• The classic recipe often calls for a cast-iron pot, but a thick saucepan also works
• You can vary by adding a tart apple or a few peeled garlic cloves for more depth
• If you like spices, a small clove stuck in the meat while cooking is great

And there you go, a simple base full of memories and flavors, it’s a dish that’s gladly shared and warms the atmosphere. I really recommend you try pork knuckle cooked in a casserole grandma-style at least once, it will bring you back to good old family meals.

As usual, I also suggest two or three ideas for side dishes with your pork knuckle: a green salad with a tangy vinaigrette, or why not some roasted root vegetables at the same time. I like the idea of a simple, rustic, and generous plate. Well, after that, do as you wish!

How long should you cook the pork knuckle?

Count about 1h30 to 2h on low heat in a casserole, so the meat becomes very tender and tasty. It’s really slow cooking that makes all the difference.

Can the pork knuckle be prepared in the oven?

Yes of course, place the knuckle in a dish with potatoes, a bit of olive oil and bake at 180-190°C (350-375°F) for about 45 minutes to 1 hour, basting regularly to keep the meat moist.

Can white wine be replaced by something else?

If you prefer to avoid white wine, a vegetable or chicken broth also adds flavor, although the aroma is a bit different. Some also like a tart apple juice, it gives a nice twist.

How to prevent potatoes from becoming too soft?

I recommend adding them only at the end of cooking, about 40 to 45 minutes before it finishes, cut into large pieces. They will stay firm and well flavored.

Source of inspiration: Pork knuckle grandma-style – Cuisine.Land

Pork knuckle grandma-style

Recipe by Jeannine Merlot

0.0 from 0 votes

Course: Main courseCuisine: French cuisine

Servings

6

servings

Preparation

20

minutes

Cooking time

2

hours 

Calories

450

kcal

Savor this traditional pork knuckle, simmered with aromas of thyme and garlic, for a comforting meal.

Ingrédients

• 1.5 kg pork knuckle

• 50 ml olive oil

• 3 cloves garlic

• 2 big onions

• 4 large carrots

• 500 ml chicken broth

• 2 sprigs thyme

• 2 bay leaves

• 150 ml white wine

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  1 pinch salt

• 1 pinch pepper

Instructions

• Preheat your oven to 180°C (350°F). Peel and slice the onions and carrots into rounds.
• Heat olive oil in a large casserole over medium heat. Brown the pork knuckle on each side.
• Add crushed garlic, onions, and carrots around the meat. Sauté until lightly browned.
• Pour white wine and let reduce for a few minutes to evaporate the alcohol.
• Add chicken broth, thyme, and bay leaves. Season with salt and pepper.
• Cover the casserole and place it in the oven. Let simmer for about 2 hours, occasionally basting the meat with cooking juice.
• Check the meat’s doneness. It should be tender and well cooked. Serve with roasted vegetables or mashed potatoes.

Video

Notes

• For an ultra-tender knuckle, marinate the meat for at least 2 hours (or overnight) in a mixture of Provence herbs, crushed garlic, mustard, and a drizzle of oil. Before cooking, make sure to brown the knuckle on all sides: this step caramelizes the surface, gives a nice color, and imparts a typically “grandma” taste.
  During cooking, add a glass of cider or homemade broth: the meat soaks up the flavor and becomes even more tender.
  Finally, let rest for 10 minutes off the heat before serving: the juices redistribute and the meat stays tender and juicy.

Nutrition Facts

• Total number of serves: 6
• Calories: 450kcal
• Cholesterol: 90mg
• Sodium: 700mg
• Potassium: 1000mg
• Sugar: 7g
• Protein: 40g
• Calcium: 40mg
• Iron: 2.5mg
• Thiamin: 0.5mg
• Riboflavin: 0.3mg
• Niacin: 10mg
• Folate: 30mg
• Biotin: 5mg
• Phosphorus: 300mg
• Iodine: 0mg
• Magnesium: 50mg
• Zinc: 3mg
• Selenium: 35mg
• Copper: 0.2mg
• Manganese: 0.5mg
• Chromium: 0mg
• Molybdenum: 0mg
• Chloride: 0mg