Pork Knuckle

From Nelson’s Kitchen
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This recipe I first saw in my mother’s (Dioraci Rambo Urtassum) cookbook Delícias, aromas, e vidas. Like many of my mom’s recipe, this one is streamlined and simple, but surprisingly delicious. If you would like a more elaborate recipe, check out Twelve-Hour Pork Shank.

Ingredients:
 
Procedure:
 
  1. Seasoning the shanks
    • Rub the pork shanks with salt and with the red pepper.
    • Let it rest in the fridge for at least two hours, or up to 24 hours.
  2. Brown the shanks
    • Rub the minced garlic in the shanks.
    • Pour the oil in a skillet and place over moderate heat until hot.
    • Lightly brown all sides of the shanks.
    • Transfer to a pressure cooker.
    • Add the sliced onion.
    • Add enough water to cover the shanks (about 3 cups).
    • Seal the pressure cooker and bring up to pressure in moderate heat.
    • Cook under pressure for about 30 minutes.
    • You can either let it cool in the pressure cooker or you can put the pressure cooker under cold running water, gently lifting the steam valve under the running water.
    • Test the shanks with a fork to ensure that they are tender. If they are not tender enough, cover the pressure cooker, bring back to pressure and cook for another 10 minutes.
    • Cook without the lead to reduce the liquid.
    • Turn off the fire, move the pot to the side.
    • Remove the shanks to a plate.
    • Support one side of the pot with something, such as a wooden board, so that it seats tilted. Let stand for about five minutes so that the fat floats to the top.
    • Taste to correct seasoning if needed.
    • Serve warm with peeled potatoes cooked separately with only salt.


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