Pork knuckle with cabbage and dumplings
The hock is cleaned and washed, then scored all over, being careful not to cut down to the bone. This technique not only helps the spices penetrate but also creates a crispy crust during cooking. After scoring, generously season with dried thyme, salt, and pepper, ensuring the flavors seep well into the meat.
In a deep pan, add lard, which can be replaced with olive oil if you prefer a lighter taste. Place the pan over medium heat, and once the lard is hot, add the hock. Brown on both sides until a golden crust forms, which will add a delicious texture to the final dish.
Once the hock is browned, remove it from the pan and place it in a baking dish. In the same pan, add finely chopped onion, sliced carrots, and celery, all cut into small cubes. Sauté over low heat, stirring occasionally, until the vegetables become translucent and release their flavors.
Then, add a glass of white or red wine, depending on your preference, which will add extra flavor to the dish. Let it simmer for a few minutes to evaporate the alcohol, then pour this mixture over the browned hock in the baking dish.
To intensify the flavors, add a few sprigs of fresh rosemary and, if desired, a few whole garlic cloves, which will add a touch of freshness and a refined taste. Cover the dish with aluminum foil or a lid to retain moisture during baking.
Place the dish in a preheated oven at 160 degrees Celsius and let it cook for about 2-3 hours, depending on the size of the hock. It is important to check occasionally, adding a little water if necessary, so the dish does not dry out.
Finally, when the meat becomes tender and easily pulls away from the bone, remove the dish from the oven. Let it rest for a few minutes before slicing. Serve the hock alongside traditional sides, such as fried potatoes or fermented cabbage, to create a true culinary feast.
Ingredients: * a raw ham hock (unsmoked); * a sweet cabbage; * 350ml white wine; * 100ml apple cider vinegar; * 150ml meat broth; * an onion; * thyme, salt, pepper;
