Low Fat Braised Pork Knuckle

Discover a guilt-free twist on a hearty classic with this Low Fat Braised Pork Knuckle recipe, a slow-cooked masterpiece that delivers deep, savory flavors without the added grease. By trimming excess fat and using a light olive oil spray, this dish transforms the traditionally indulgent pork knuckle into a wholesome, low-fat delight. Infused with aromatic vegetables like onion, celery, and carrot, and simmered in low-sodium chicken broth with fragrant bay leaves and fresh thyme, every bite is rich yet balanced. A squeeze of fresh lemon juice at the end brightens the flavors, making it a perfect centerpiece for a comforting yet health-conscious family meal. Serve it alongside your favorite sides for an unforgettable dinner that’s as nourishing as it is delicious!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 1 piece Pork knuckle
• 1 can Olive oil spray
• 1 large Onion
• 4 Garlic cloves
• 2 Celery stalks
• 1 large Carrot
• 2 cups Low-sodium chicken broth
• 2 Bay leaves
• 3 Thyme (fresh sprigs)
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Salt
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Wash and pat dry the pork knuckle. Trim any excess fat with a sharp knife.

Step 3

Spray a large skillet with olive oil spray and heat over medium-high heat.

Step 4

Sear the pork knuckle on all sides until browned, approximately 5 minutes per side.

Step 5

While the pork knuckle is searing, peel and coarsely chop the onion and garlic. Chop the celery and carrot into small pieces.

Step 6

Transfer the seared pork knuckle to a Dutch oven or a large, heavy-bottomed ovenproof pot.

Step 7

Using the same skillet, spray again with olive oil if needed, then add onion, garlic, celery, and carrot. Sauté for about 5-7 minutes until the vegetables are softened.

Step 8

Add the sautéed vegetables to the Dutch oven with the pork. Pour in the low-sodium chicken broth and add the bay leaves, thyme, black pepper, and salt.

Step 9

Bring the contents of the pot to a simmer over medium heat. Once simmering, cover the pot and transfer it to the preheated oven.

Step 10

Bake for about 2 hours, or until the pork is fork-tender and easily comes off the bone.

Step 11

Once cooked, remove the pot from the oven. Discard the bay leaves and thyme sprigs.

Step 12

Stir in the lemon juice to brighten the flavors.

Step 13

Serve the braised pork knuckle warm with the cooked vegetables and a side of your choice.

Nutrition Facts

Serving size	(2103.9g)

Amount per serving	% Daily Value*
Calories	4327.8

Total Fat 413.4g	0%
Saturated Fat 60.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 600mg	0%
Sodium 6434.7mg	0%
Total Carbohydrate 37.5g	0%
Dietary Fiber 7.2g	0%
Total Sugars 15.8g
Protein 158.9g	0%

Vitamin D 0IU	0%
Calcium 232.7mg	0%
Iron 14.1mg	0%
Potassium 2803.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 82.6%

Protein: 14.1%

Carbs: 3.3%