Ethiopian-Style Braised Pork Knuckle
A hearty and flavorful dish inspired by Ethiopian cuisine, featuring tender pork knuckle slow-cooked in a rich garlicky tagine sauce.
Ingredients
- ●1 pork knuckleabout 2 pounds
- ●1 cup garlicky tagine saucestore-bought or homemade
- ●1 medium onionchopped
- ●2 inches gingerfresh, sliced
- ●3 cloves garlicminced
- ●2 tsp ethiopian berbere spiceoptional
- ●1 tsp salt
- ●1 tsp black pepper
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the pork knuckle with salt and black pepper.
- 3
Heat a large Dutch oven over medium heat. Add the sliced ginger and cook, stirring occasionally, until fragrant and lightly browned, about 5 minutes.
- 4
Add the chopped onion to the pot and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
- 5
Add the minced garlic to the pot and cook, stirring constantly, for 1 minute.
- 6
Add the garlicky tagine sauce, berbere spice (if using), and pork knuckle to the pot. Stir to combine.
- 7
Cover the pot and transfer it to the preheated oven. Braise the pork knuckle for 2 1/2 to 3 hours, or until tender and easily shredded with a fork.
- 8
Remove the pot from the oven and let it cool slightly. Serve the braised pork knuckle with the garlicky tagine sauce spooned over the top.
- 9
Optional: Serve with steamed vegetables, such as carrots or green beans, and a side of injera or crusty bread.