Low Sodium Braised Pork Knuckle

Delight in the rich, hearty flavors of this Low Sodium Braised Pork Knuckle, a healthier twist on a classic comfort-food favorite. Perfectly tender and deeply infused with aromatics, this dish features a golden-seared pork knuckle slow-braised in a flavorful medley of low-sodium chicken broth, apple cider vinegar, and fragrant herbs like thyme and bay leaves. It’s paired with a nutrient-packed base of sautéed onions, garlic, carrots, and celery, bringing a satisfying depth to every bite. The long, slow cooking process ensures fall-apart tenderness, while the dish’s low sodium content makes it a guilt-free choice for savory indulgence. Serve with a drizzle of its velvety braising sauce and a sprinkle of fresh parsley for a stunning, wholesome centerpiece meal that’s ideal for family gatherings or cozy dinners.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 1 large Pork knuckle
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 4 cloves Garlic cloves, minced
• 2 medium Carrot, chopped
• 2 stalks Celery stalks, chopped
• 3 cups Low-sodium chicken broth
• 2 tablespoons Apple cider vinegar
• 2 Bay leaves
• 5 sprigs Fresh thyme
• 1 teaspoon Black pepper
• 1 teaspoon Paprika
• 1 cup Water
• 2 tablespoons Parsley, chopped

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Pat dry the pork knuckle with paper towels to remove excess moisture.

Step 3

Heat the olive oil in a large Dutch oven over medium-high heat.

Step 4

Add the pork knuckle to the pot and sear on all sides until golden brown. This should take about 8-10 minutes.

Step 5

Remove the pork knuckle from the pot and set aside.

Step 6

In the same pot, add onions, garlic, carrots, and celery. Sauté until the vegetables are softened and the onions are translucent, about 5 minutes.

Step 7

Pour in the low-sodium chicken broth and apple cider vinegar, and scrape up any brown bits from the bottom of the pot with a wooden spoon.

Step 8

Return the pork knuckle to the pot. Add the bay leaves, fresh thyme, black pepper, and paprika.

Step 9

Add enough water to cover about two-thirds of the pork knuckle.

Step 10

Bring the liquid to a simmer, cover the pot with a lid, and transfer to the preheated oven.

Step 11

Bake for about 2.5 to 3 hours, or until the pork is tender and easily pulls away from the bone.

Step 12

Once done, remove the bay leaves and thyme sprigs from the pot.

Step 13

Transfer the pork knuckle to a serving platter and let it rest for at least 10 minutes.

Step 14

Skim off any excess fat from the surface of the braising liquid, then drizzle some of the liquid over the pork knuckle before serving.

Step 15

Garnish with freshly chopped parsley and serve with your choice of low-sodium side dishes.

Nutrition Facts

Serving size	(2484.2g)

Amount per serving	% Daily Value*
Calories	2999.9

Total Fat 229.0g	0%
Saturated Fat 72.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 6052.7mg	0%
Total Carbohydrate 36.0g	0%
Dietary Fiber 9.1g	0%
Total Sugars 15.0g
Protein 180.7g	0%

Vitamin D 0IU	0%
Calcium 307.2mg	0%
Iron 17.6mg	0%
Potassium 3263.5mg	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: 70.4%

Protein: 24.7%

Carbs: 4.9%