Pork Knuckle

This recipe I first saw in my mother’s (Dioraci Rambo Urtassum) cookbook Delícias, aromas, e vidas. Like many of my mom’s recipe, this one is streamlined and simple, but surprisingly delicious. If you would like a more elaborate recipe, check out Twelve-Hour Pork Shank.

Ingredients:

 

• 1 or 2 pork shanks
• salt
• 2 Tbs of unflavoured cooking oil
• 1 large onion, sliced
• 2 cloves of garlic, minced
• 1 red pepper in vinegar, without the seeds, minced

Procedure:

 

1. Seasoning the shanks
   • Rub the pork shanks with salt and with the red pepper.
   • Let it rest in the fridge for at least two hours, or up to 24 hours.
2. Brown the shanks
   • Rub the minced garlic in the shanks.
   • Pour the oil in a skillet and place over moderate heat until hot.
   • Lightly brown all sides of the shanks.
   • Transfer to a pressure cooker.
   • Add the sliced onion.
   • Add enough water to cover the shanks (about 3 cups).
   • Seal the pressure cooker and bring up to pressure in moderate heat.
   • Cook under pressure for about 30 minutes.
   • You can either let it cool in the pressure cooker or you can put the pressure cooker under cold running water, gently lifting the steam valve under the running water.
   • Test the shanks with a fork to ensure that they are tender. If they are not tender enough, cover the pressure cooker, bring back to pressure and cook for another 10 minutes.
   • Cook without the lead to reduce the liquid.
   • Turn off the fire, move the pot to the side.
   • Remove the shanks to a plate.
   • Support one side of the pot with something, such as a wooden board, so that it seats tilted. Let stand for about five minutes so that the fat floats to the top.
   • Taste to correct seasoning if needed.
   • Serve warm with peeled potatoes cooked separately with only salt.

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