This flavorful pork knuckle recipe combines a tender, seasoned pork knuckle with a rich garlic-almond sauce and delicious grilled eggplant. With the perfect balance of herbs, garlic, and capers, the dish offers layers of taste and texture that make for a memorable meal. The addition of the garlic-almond sauce and grilled vegetables turns this pork knuckle into a gourmet experience ideal for a family dinner or weekend treat. Each element complements the others beautifully, creating a dish that’s bursting with flavor, simple to prepare, and visually impressive.
Full Recipe:
Ingredients:
For the Pork Knuckle:
- Pork knuckle: 1 pc.
- Spring onions: 1 bunch, chopped
- Parsley: 1 bunch, chopped
- Almonds: 100 g, chopped
- Capers: 3 tablespoons, drained
- Garlic: 3 cloves, minced
- Salt: 1 spoon
- Ground black pepper: 1 teaspoon
- Meat seasoning: 1 tablespoon, your choice
- Olive oil: 2 tablespoons
For the Grilled Eggplant:
- Eggplant: 1, sliced
- Vegetable oil: for frying
- Salt: to taste
- Ground black pepper: to taste
For the Garlic-Almond Sauce:
- Mayonnaise: 4 tablespoons
- Garlic: 2 cloves, minced
- Salt: to taste
- Ground black pepper: to taste
- Tomato: 1, diced
Instructions:
Step 1: Prepare and Season the Pork Knuckle
- Preheat the Oven: Preheat your oven to 350°F (180°C).
- Season the Pork Knuckle: Rub the pork knuckle with 1 spoon of salt, 1 teaspoon of ground black pepper, and 1 tablespoon of your preferred meat seasoning. Make sure it’s evenly coated.
- Sear the Knuckle: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork knuckle on all sides until golden brown, about 8-10 minutes.
Step 2: Roast the Pork Knuckle
- Roast in the Oven: Once seared, place the skillet in the preheated oven and roast for 1.5 to 2 hours, or until the meat is tender and easily pulls away from the bone.
- Add Chopped Herbs and Almonds: Halfway through roasting, sprinkle the pork knuckle with chopped spring onions, parsley, and almonds. This will create a fragrant, crunchy topping as it continues to roast.
- Baste Occasionally: Every 30 minutes, baste the pork with its own juices to keep it moist and flavorful.
Step 3: Prepare the Grilled Eggplant
- Slice the Eggplant: Slice the eggplant into rounds or strips, about 1/2 inch thick. Season with salt and pepper.
- Fry the Eggplant: In a skillet, heat a thin layer of vegetable oil over medium heat. Add the eggplant slices and fry until golden brown on both sides, about 3-4 minutes per side. Set aside on paper towels to absorb excess oil.
Step 4: Make the Garlic-Almond Sauce
- Combine Ingredients: In a bowl, mix 4 tablespoons of mayonnaise with 2 cloves of minced garlic, salt, and black pepper to taste.
- Add Diced Tomato: Stir in the diced tomato to add a fresh and slightly tangy flavor to the sauce. Set aside in the refrigerator until ready to serve.
Step 5: Serve the Dish
- Slice and Arrange: Once the pork knuckle is fully cooked, remove it from the oven and let it rest for 10 minutes. Slice the pork knuckle into thick, hearty pieces.
- Plate the Eggplant: Arrange the fried eggplant on a large serving platter.
- Add the Sauce: Spoon the garlic-almond sauce over the eggplant or serve it on the side as a dipping sauce.
- Top with Fresh Parsley: Garnish with a few sprigs of fresh parsley for a pop of color and freshness.
Nutrition Facts (per serving):
(Approximately based on 6 servings)
- Calories: 460 kcal
- Protein: 23 g
- Fat: 35 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Sodium: 680 mg
Note: Nutritional values may vary depending on specific ingredients and serving sizes.
Tips for Making the Perfect Pork Knuckle with Garlic Almond Sauce:
- Choose Quality Meat: Look for a fresh pork knuckle with a good amount of meat and a bit of fat, as this will render nicely during roasting.
- Add Extra Herbs for Depth: Fresh rosemary, thyme, or bay leaves can be added during roasting for extra flavor. Place the herbs around the knuckle in the pan.
- Adjust the Sauce to Taste: For a richer flavor, you can add a touch of Dijon mustard to the garlic-almond sauce. Alternatively, lighten it by substituting some of the mayonnaise with Greek yogurt.
- Make it a Full Meal: Add roasted potatoes or steamed green beans as sides to complete the meal.
Storage Tips:
- Refrigeration: Store leftover pork knuckle in an airtight container in the refrigerator for up to 3 days. The garlic-almond sauce can also be refrigerated in a separate container for up to 3 days.
- Freezing: Pork knuckle can be frozen for up to 2 months. Wrap the cooked knuckle in plastic wrap, then foil, and store in a freezer-safe bag. Defrost in the refrigerator before reheating.
- Reheating: Reheat in the oven at 325°F (160°C) for about 20 minutes, or until warmed through. You may need to add a bit of broth or water to keep it moist.
Frequently Asked Questions (FAQs):
Q: Can I use a different cut of pork for this recipe?
A: Yes, a pork shoulder or pork shank would also work well in this recipe if a knuckle isn’t available.
Q: Is there a substitute for almonds?
A: If you prefer, you can substitute almonds with walnuts or hazelnuts, which will also add a crunchy texture and nutty flavor.
Q: How do I make this dish dairy-free?
A: This dish is naturally dairy-free. Just check that your mayonnaise is dairy-free or opt for a vegan mayonnaise.
Q: Can I make this recipe with less oil?
A: Yes! If you want to reduce the oil, use a non-stick pan for searing, and lightly spray the eggplant with cooking spray before frying. This will reduce the fat content without sacrificing too much flavor.
Conclusion:
This pork knuckle with garlic-almond sauce and grilled eggplant is a show-stopping meal full of flavor and satisfying textures. With its tender, savory meat, crisp almond topping, and creamy, garlicky sauce, this dish is both comforting and gourmet. The recipe is simple enough to prepare on a weeknight, but special enough to serve to guests. From the perfectly roasted pork knuckle to the crispy eggplant slices, this dish offers a delightful culinary experience. Try it once, and it’s bound to become a favorite in your household. Enjoy!