Oven dishes
Pork knuckle in the old Polish style
Pork knuckle in the old Polish style takes time, but rewards it with a strong taste and a very traditional, hearty direction. The rest before braising and slow cooking make the result much more rounded.
Timing
- Preparation: approx. 20 minutes plus cooling time
- Fry and start: approx. 20 minutes
- Braising time in the oven: approx. 2 to 2.5 hours at 160 °C top/bottom heat
- Rest time: 10 minutes
- Total: depending on the cooling time, active approx. 3 hours
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 435 kcal
- Protein
- ≈ 42.9 g
- Carbohydrates
- ≈ 5.4 g
- Fat
- ≈ 25.8 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 tbsp tomato paste · ≈ 15.0 g
- Garlic · ≈ 3 g
- 1.2 kg pork knuckle · ≈ 720 g · Estimated edible amount without bones or shells
- 1 tbsp fat · ≈ 15 g
- Soup greens or root vegetables · ≈ 400 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.2 kg pork knuckle
- 1 tbsp fat
- Soup greens or root vegetables
- 1 tbsp tomato paste
- Salt
- pepper
- Garlic
- water or broth
Instructions
- Season the pork knuckle with salt, pepper and garlic and let it sit in a cool place overnight or at least a few hours.
- Heat some fat in a roasting pan and fry the pork knuckle all over.
- Roughly chop the soup greens or root vegetables and add them.
- Pour in a little water or broth.
- Cover and braise in a preheated oven at 160 °C top/bottom heat for about 2 to 2.5 hours until the meat is soft.
- Pour the frying liquid over it once or twice in between and check whether there is still enough liquid in the roasting pan.
- Stir in the tomato paste shortly before the end of the cooking time.
- Finally, continue cooking uncovered so that the sauce and surface become stronger.
- Serve hot, for example with bread or potatoes.
