Tomato-Cooked Pork Knuckles Recipe 🍷😍

 Tomato-Cooked Pork Knuckles Recipe 🍷😍

Ingredients

(Serves 4): 4 pork knuckles (cleaned and cut in half)

2 medium onions (chopped)

3 garlic cloves (chopped)

500g ripe tomatoes (or 1 can of peeled tomatoes, about 400g)

1 red pepper (optional, chopped)

2 bay leaves

1 glass of white wine (about 200ml)

3 tablespoons olive oil

1 teaspoon paprika

Salt and black pepper to taste

1 sprig of parsley or cilantro (to finish)

Water (enough to cover the knuckles while cooking)

Instructions

: Prepare the knuckles: Wash the knuckles well, removing any hair or impurities. If necessary, blanch them in boiling water for 5 minutes, then discard the water to remove excess fat.

Cook the trotters: Place the trotters in a pressure cooker, cover with water, add a pinch of salt, and cook for about 30-40 minutes (or until tender but not falling apart). Drain and reserve the broth.

Sauté the seasonings: In a large saucepan, heat the olive oil and sauté the onion and garlic until golden. Add the paprika (if using) and sauté for another 2 minutes.

Add the tomatoes: Add the tomatoes (chopped fresh or crushed peeled), paprika, bay leaves, salt, and pepper. Cook for 5-7 minutes until a thick sauce forms.

Add the trotters: Add the cooked trotters to the tomato sauce. Add the white wine and, if necessary, add a little of the reserved broth (about 200 ml) to adjust the sauce's consistency. Simmer: Simmer over low heat for 20-30 minutes, stirring occasionally, so the crab legs absorb the sauce. Taste and adjust salt and pepper.

Finish: Sprinkle with chopped parsley or cilantro before serving.

Suggested side dish:

Serve with white rice, mashed potatoes, or rustic bread to soak up the sauce.

A simple green salad complements the dish well.