Braised Cabbage with Smoked Pork Knuckle | Tradition and Flavor
(0)
120 min
Under an hour
Sezamo
O mâncare tradițională românească de toamnă plină de savoare: ciolan de porc afumat rumenit la cuptor pe un pat generos de varză călită cu cimbru, dafin și mărar proaspăt.
Ingredients
Preparation method
Preparing the smoked pork knuckle and cabbage
Wash the smoked pork knuckle with warm water. Place it in a large pot with cold water and bring to a boil for 25-30 minutes over medium heat to slightly desalt and soften the meat. Reserve 200 ml of the cooking broth, then transfer the knuckle to a plate and score the skin in a diamond pattern.
Meanwhile, remove the outer leaves from the white cabbage and shred it finely. Sprinkle half a teaspoon of fine table salt over the cabbage and massage it gently with your hands for 2-3 minutes to soften and release its juices.
Sautéing the vegetables and baking in the oven
In a large pot or a deep oven-safe baking dish, heat the sunflower oil. Add the finely chopped yellow onion and sauté over medium heat until translucent and golden.
Chef's tip
If the pork knuckle is very salty or intensely smoked, you can soak it in cold water for a few hours before boiling to desalt it.
For crispy skin, you can turn on the oven's grill function for the last 5-10 minutes of cooking.
15 min
Under an hour
