Pork Knuckle in Asian Spice Broth with Sweet and Sour Pumpkin

Rating: 3.7143 / 5.00 (7 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Asian spice broth:

Pumpkin sweet and sour:


A wonderful recipe for all strawberry lovers!

Season the pork shanks with salt and pepper and sear them in a large frying pan until golden brown all over, so that they stay nice and juicy while cooking.

Asian spice broth: Put the water in a larger saucepan. Rinse the leek, celery, onion, carrots and ginger, remove the skin, cut into rough cubes and add to the water. Add all other ingredients and set aside. Then put the pork knuckles into the cold broth form and let it bubble up. Remove the foam with a skimmer. Depending on the size of the shanks, simmer gently for 2.5 to 3 hours. The pork knuckles are cooked when the meat separates easily from the bone.

Remove the pork shanks from the broth and roast them in a heated oven at 200 °C with circulating air (infra roast) for about 15-20 minutes until the skin is nice and crispy. In between, repeatedly brush with soy sauce mixed with sugar. Strain the cooking juices, degrease and boil to a third.

Sweet and sour pumpkin: Sauté the onion sticks briefly in olive oil and add the sugar. Now add the pumpkin cut into sticks and sauté briefly. Extinguish everything with balsamic vinegar, fill up with white wine and season with salt and freshly ground pepper. Fill up with the pork knuckle stock and lightly bubble the pumpkin until

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