Ingredients with Measurements:
- 4 pork knuckles, cut into pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons grated ginger
- 2 cups chicken broth
- 1 cup red wine
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the pork knuckles and brown them on all sides, about 5 minutes per side. Remove from the pot and set aside.
3. Add the onion, garlic, and ginger to the pot and sauté for 2-3 minutes until fragrant.
4. Add the chicken broth, red wine, thyme, rosemary, oregano, bay leaf, salt, and pepper to the pot.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the pork is tender and falls off the bone.
6. Remove the bay leaf and discard.
7. Serve the stew hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 10g
Protein: 40g
Substitutions for ingredients:
- Pork knuckles can be substituted with pork shoulder or pork belly.
- Red wine can be substituted with beef broth or vegetable broth.
Variations:
- Add diced potatoes or carrots to the stew for extra vegetables.
- Use fresh herbs instead of dried herbs for a more intense flavor.
- Add a can of diced tomatoes for a tomato-based stew.
Tips and tricks:
- Brown the pork knuckles well before adding the liquid to develop a rich flavor.
- Use a pot with a tight-fitting lid to keep the liquid from evaporating too quickly.
- Make sure to remove the bay leaf before serving, as it can be tough and unpleasant to eat.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with crusty bread or rolls to soak up the flavorful broth.
- Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Steamed rice
Troubleshooting advice:
- If the stew is too thin, let it simmer uncovered for a few minutes to reduce the liquid.
- If the stew is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure to cook the pork knuckles to an internal temperature of 145°F to ensure they are fully cooked.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Pork knuckles, also known as pork hocks, are a traditional ingredient in German cuisine. They are often used in stews and soups for their rich flavor and tender meat.
Flavor profiles:
Savory, herby, and slightly sweet from the red wine.
Serving suggestions:
Serve the stew as a main course for a hearty and satisfying meal.
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