In a pressure cooker, we place the well-cleaned and washed pork knuckle, making sure to remove any traces of impurities. We add a tablespoon of salt, a few peppercorns, two bay leaves, and five whole garlic cloves to give the dish a flavorful taste. After covering the pot, we let the knuckle boil for about fifty minutes, or until the meat becomes tender and easily separates from the bone.
In the meantime, we dedicate ourselves to the vegetables. We peel the onion and slice it thinly so that it can sauté evenly and release its aroma into the dish. The bell pepper, in turn, must be cleaned and also sliced thinly, so that it integrates perfectly into the mixture. The tomatoes, which will add a note of freshness and acidity, are blanched, peeled, and sliced. The celery root, an essential ingredient to intensify the flavors, is grated finely, and the remaining garlic, that is, the three leftover cloves, is crushed using a mortar.
Once the knuckle has boiled, we carefully debone it and cut it into suitable pieces for easy serving. From the broth in which it boiled, we keep about 300 ml, which will enrich the sauce. In a large pan, we heat three tablespoons of oil and add the sliced onion, sautéing it until it becomes translucent and starts to caramelize. Then, we add the pieces of knuckle, lightly frying them over high heat to obtain an appetizing crust. We sprinkle a tablespoon of sweet paprika over the meat and deglaze everything with 250 ml of the reserved boiling liquid, which will add depth and flavor to the dish.
After letting it simmer for a few moments, we add the sliced bell peppers and tomatoes, along with the grated celery. We season with salt, to taste, ground pepper, half a teaspoon of ground cumin, and the crushed garlic. We let the mixture simmer on low heat until the liquid significantly reduces, concentrating all the flavors into a rich and tasty sauce.
The final dish is served hot, alongside boiled potatoes, which will perfectly complement the intense flavors of the knuckle. This recipe not only delights the taste buds but also brings a touch of joy to the family table, making it ideal for a special occasion or a weekend lunch.
In the meantime, we dedicate ourselves to the vegetables. We peel the onion and slice it thinly so that it can sauté evenly and release its aroma into the dish. The bell pepper, in turn, must be cleaned and also sliced thinly, so that it integrates perfectly into the mixture. The tomatoes, which will add a note of freshness and acidity, are blanched, peeled, and sliced. The celery root, an essential ingredient to intensify the flavors, is grated finely, and the remaining garlic, that is, the three leftover cloves, is crushed using a mortar.
Once the knuckle has boiled, we carefully debone it and cut it into suitable pieces for easy serving. From the broth in which it boiled, we keep about 300 ml, which will enrich the sauce. In a large pan, we heat three tablespoons of oil and add the sliced onion, sautéing it until it becomes translucent and starts to caramelize. Then, we add the pieces of knuckle, lightly frying them over high heat to obtain an appetizing crust. We sprinkle a tablespoon of sweet paprika over the meat and deglaze everything with 250 ml of the reserved boiling liquid, which will add depth and flavor to the dish.
After letting it simmer for a few moments, we add the sliced bell peppers and tomatoes, along with the grated celery. We season with salt, to taste, ground pepper, half a teaspoon of ground cumin, and the crushed garlic. We let the mixture simmer on low heat until the liquid significantly reduces, concentrating all the flavors into a rich and tasty sauce.
The final dish is served hot, alongside boiled potatoes, which will perfectly complement the intense flavors of the knuckle. This recipe not only delights the taste buds but also brings a touch of joy to the family table, making it ideal for a special occasion or a weekend lunch.
Ingredients
1 piece of raw ham hock, 2 onions, 1 large bell pepper (or 2 smaller ones), 3 tomatoes, 1/2 root of celery (leaves can be used if the root is not available), 8 cloves of garlic, 3 tablespoons of oil, 1 tablespoon of paprika, 1/2 teaspoon of ground cumin, 2 bay leaves, whole pepper, salt, pepper.