Silesian Stuffed Pork Knuckle

Ingredients

In this adaptation of Zampone Modena to Silesian cuisine, we incorporate the distinct flavors and ingredients of Silesia. The traditional Italian dish is transformed by using Silesian sausage and sauerkraut, which infuse the pork knuckle with a unique taste. The cooking technique remains similar, but the spices and seasonings are adjusted to align with the flavor profile of Silesian cuisine. We alse have the original recipe for Zampone Modena, so you can check it out.

• 1 pork knuckle (about 1.5 kg / 3.3 lbs) 1 pork knuckle (about 1.5 kg / 3.3 lbs)
• 200g (7 oz) Silesian sausage, finely chopped 200g (7 oz) Silesian sausage, finely chopped
• 200g (7 oz) sauerkraut, drained and squeezed 200g (7 oz) sauerkraut, drained and squeezed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon marjoram 1 teaspoon marjoram
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 50g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the Silesian sausage, sauerkraut, onion, garlic, caraway seeds, marjoram, salt, and pepper. Mix well.
3. 3.
   Make a lengthwise incision in the pork knuckle, creating a pocket for the stuffing.
4. 4.
   Stuff the pork knuckle with the sausage and sauerkraut mixture, pressing it firmly.
5. 5.
   Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.
6. 6.
   Sear the stuffed pork knuckle on all sides until golden brown.
7. 7.
   Pour the chicken or vegetable broth into the pot, covering the knuckle partially.
8. 8.
   Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
9. 9.
   Roast the pork knuckle for about 2.5 to 3 hours, or until the meat is tender and the skin is crispy.
10. 10.
    Remove the lid or foil during the last 30 minutes of cooking to allow the skin to crisp up further.
11. 11.
    Once cooked, remove the pork knuckle from the pot and let it rest for a few minutes before slicing.
12. 12.
    Serve the Silesian Stuffed Pork Knuckle with your favorite side dishes and enjoy!

Treat your ingredients with care...

• Silesian sausage — If you can't find Silesian sausage, you can substitute it with any other flavorful sausage, such as Polish kielbasa or German bratwurst.

Tips & Tricks

• To achieve a crispy skin, make sure to pat the pork knuckle dry before searing it.
• For an extra burst of flavor, you can add a splash of beer or white wine to the pot before roasting the knuckle.
• Serve the dish with traditional Silesian sides like mashed potatoes, red cabbage, or dumplings.
• Leftovers can be used in sandwiches or sliced and added to soups for a delicious twist.

Serving advice

Serve the Silesian Stuffed Pork Knuckle as the centerpiece of a festive meal. Slice it into thick portions and arrange them on a platter. Garnish with fresh herbs, such as parsley or thyme, for an added touch of freshness.

Presentation advice

Present the Stuffed Pork Knuckle on a large serving platter, allowing the crispy skin to be the star of the show. Surround it with colorful side dishes and garnish with fresh herbs for an appealing and appetizing presentation.