Bavarian Pork Knuckles

Name: Bavarian Pork Knuckles
Ingredients: 1 small leek; 1 celery stalk; 1 medium carrot; 1 yellow onion; 2 tablespoon coconut oil, bacon or duck fat; 2-3 pound pork knuckles; 1 teaspoon sea salt; 2 tablespoon whole black peppercorns; 1/2 teaspoon cumin; 1 cup chicken broth; 1 tablespoon unsalted butter

Cindy Anschtz Barbieri|Oct. 29, 2013 11:27 pm EST

4 (1 ratings)

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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! For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.

Servings

6

Ingredients

1 small leek
1 celery stalk
1 medium carrot
1 yellow onion
2 tablespoon coconut oil, bacon or duck fat
2-3 pound pork knuckles
1 teaspoon sea salt
2 tablespoon 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.