Slow-cooked Pork Knuckle with Root Mash

Ingredients

• 1 pork knuckle (1.5 kg / 3.3 lbs) 1 pork knuckle (1.5 kg / 3.3 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and chopped 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped 2 potatoes, peeled and chopped
• 1 small rutabaga, peeled and chopped 1 small rutabaga, peeled and chopped
• 500 ml (2 cups) chicken broth 500 ml (2 cups) chicken broth
• 250 ml (1 cup) heavy cream 250 ml (1 cup) heavy cream
• 1 teaspoon juniper berries 1 teaspoon juniper berries
• 1 teaspoon allspice berries 1 teaspoon allspice berries
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (8g saturated)
• Carbohydrates: 20g (6g sugars)
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Heat the vegetable oil in a large oven-safe pot over medium heat. Add the pork knuckle and brown it on all sides.
3. 3.
   Remove the pork knuckle from the pot and set it aside. In the same pot, add the chopped onion, minced garlic, carrots, potatoes, and rutabaga. Sauté for 5 minutes until the vegetables start to soften.
4. 4.
   Return the pork knuckle to the pot and add the chicken broth, juniper berries, and allspice berries. Season with salt and pepper.
5. 5.
   Cover the pot with a lid and transfer it to the preheated oven. Slow-cook for 3-4 hours until the pork is tender and easily pulls apart.
6. 6.
   While the pork is cooking, prepare the root mash. Boil the chopped potatoes, carrots, and rutabaga in a separate pot until they are soft and easily mashed.
7. 7.
   Drain the cooked vegetables and return them to the pot. Mash them together until smooth.
8. 8.
   Stir in the heavy cream and season with salt and pepper to taste.
9. 9.
   Once the pork is cooked, remove it from the pot and let it rest for a few minutes. Shred the meat using two forks.
10. 10.
    Serve the shredded pork knuckle on a bed of creamy root mash. Garnish with fresh herbs if desired.

Treat your ingredients with care...

• Pork knuckle — For the best results, choose a pork knuckle with a good amount of fat marbling. This will ensure a tender and flavorful end result.
• Juniper berries — Crush the juniper berries slightly before adding them to the dish to release their aromatic oils.
• Allspice berries — Toast the allspice berries in a dry pan for a few minutes before grinding them. This will enhance their flavor.

Tips & Tricks

• For an extra layer of flavor, marinate the pork knuckle in the seasoning overnight before cooking.
• If you prefer a thicker gravy, you can strain the cooking liquid and reduce it on the stovetop before serving.
• Serve the dish with lingonberry jam on the side for a traditional Swedish accompaniment.
• Leftovers can be used to make delicious sandwiches or added to soups and stews for added flavor.
• If you don't have access to juniper berries, you can substitute them with rosemary for a different but equally delicious flavor profile.

Serving advice

Serve the slow-cooked pork knuckle with root mash on warm plates to keep the dish at an optimal temperature. Garnish with fresh herbs like parsley or dill for a pop of color and freshness.

Presentation advice

Arrange the shredded pork knuckle on top of the creamy root mash, allowing the vibrant colors of the dish to shine through. Drizzle some of the cooking liquid over the meat for an appetizing presentation.