Bavarian Pork Knuckles

Bavarian Pork Knuckles
Staff Writer

It's a classic main meal at the Munich Oktoberfest. My Bavarian Pork Knuckles is prepared in one pot and can be served family style! Enjoy this Paleo German Recipe!

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6
Servings
346
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 small leek
  • 1 celery stalk
  • 1 medium carrot
  • 1 yellow onion
  • 2 Tablespoons coconut oil, bacon or duck fat
  • 2-3 Pounds pork knuckles
  • 1 Teaspoon sea salt
  • 2 Tablespoons whole black peppercorns
  • 1/2 Teaspoon cumin
  • 1 Cup chicken broth
  • 1 Tablespoon unsalted butter

Directions

Directions

Dice your leek, celery, carrot and onion. Set aside in a bowl. Heat a stock pot over medium heat. Add fat and let heat for 1 minutes. Add pork knuckles and saute for about 3 minutes. Add in vegetables, salt, peppercorns, cumin and broth/water. Cover and heat on low for 2 1/2 hours or until tender (or put in oven at 275 degrees F for 2 hours). Remove pork from pot and set aside. Remove vegetables by using a slotted spoon and place in a bowl. Add 1 tablespoon butter and increase the heat to medium. Once begins to boil add 1 teaspoon arrowroot flour and whisk into liquid. Let thicken into a gravy. Add pork and vegetables back into the pan. Taste for any additional seasonings.

Nutritional Facts

Total Fat
22g
31%
Saturated Fat
10g
42%
Cholesterol
136mg
45%
Carbohydrate, by difference
7g
5%
Protein
30g
65%
Vitamin A, RAE
35µg
5%
Vitamin B-12
1µg
42%
Calcium, Ca
36mg
4%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
7µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
13mg
4%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
100mg
14%
Selenium, Se
41µg
75%
Sodium, Na
1743mg
100%
Water
134g
5%
Zinc, Zn
4mg
50%

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.