Introduction
Pork knuckle in white wine (Rouelle de Porc au Vin Blanc) is a traditional French dish that combines tender, slow-cooked pork with the rich and aromatic flavors of white wine, garlic, and fresh herbs. This rustic yet elegant meal is perfect for family dinners, special occasions, or cozy gatherings where you want to impress with minimal effort.
The slow braising process ensures that the pork remains incredibly juicy, while the white wine sauce infuses the meat with a deep, flavorful aroma. Serve it with roasted potatoes, creamy mashed potatoes, or a simple side of sautéed vegetables to fully enjoy its comforting and hearty taste.
Let’s dive into this delicious recipe!
Ingredients
For 4–6 servings:
- 1 pork knuckle (approximately 1.2–1.5 kg / 2.5–3 lbs)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 shallots, minced
- 4 cloves garlic, crushed
- 2 carrots, sliced
- 2 celery stalks, chopped
- 500 ml (2 cups) dry white wine
- 250 ml (1 cup) chicken or vegetable broth
- 2 tbsp Dijon mustard
- 2 tbsp crème fraîche (optional, for a creamy sauce)
- 2 bay leaves
- 1 tsp dried thyme (or 2 fresh sprigs)
- 1 tsp dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Preparation
Step 1: Prepare the pork
Pat the pork knuckle dry with paper towels and season it generously with salt and pepper.
Step 2: Sear the pork
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork on all sides until golden brown (about 5–7 minutes per side). Remove from the pot and set aside.
Step 3: Sauté the aromatics
In the same pot, add the chopped onion, shallots, and garlic. Sauté for 3–4 minutes until fragrant and lightly golden.
Step 4: Deglaze with white wine
Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.
Step 5: Build the braising liquid
Add the carrots, celery, bay leaves, thyme, and rosemary. Stir in the Dijon mustard and broth, then return the pork knuckle to the pot.
Step 6: Slow cook the pork
Cover the pot and simmer on low heat for 2.5 to 3 hours, turning the pork occasionally. Alternatively, you can transfer the pot to a preheated oven at 160°C (320°F) and bake for the same duration.
Step 7: Finish the sauce
Once the pork is fork-tender, remove it from the pot and tent it with foil. Stir in the crème fraîche (if using) to create a rich, creamy sauce. Let the sauce simmer for another 5 minutes to thicken slightly.
Step 8: Serve and garnish
Slice the pork and drizzle with the sauce. Garnish with fresh parsley and serve immediately.
Variation
- Herbier Version: Add a handful of fresh tarragon or sage for a more herbaceous flavor.
- Spicy Twist: Add a pinch of cayenne pepper or smoked paprika for a subtle kick.
- Lighter Option: Omit the crème fraîche and use a splash of lemon juice for a fresher taste.
Cooking Note
- Use a dry white wine like Sauvignon Blanc or Chardonnay for the best flavor.
- If the sauce is too thin, let it reduce for a few more minutes.
- If you prefer a thicker sauce, mix 1 tsp cornstarch with a little water and stir it into the sauce before the final simmer.
Serving Suggestions
- Serve with mashed potatoes or buttery rice to soak up the sauce.
- Pair with steamed green beans or roasted Brussels sprouts for a balanced meal.
- Enjoy with a glass of dry white wine that complements the dish.
Tips
- Choose the right cut: If pork knuckle is unavailable, you can use pork shoulder for a similar result.
- Let the meat rest: Allow the pork to rest for 10 minutes before slicing to retain juices.
- Make ahead: This dish tastes even better the next day, as the flavors deepen overnight.
Cooking Times
- Prep Time: 20 minutes
- Cooking Time: 2 hours 45 minutes
- Total Time: 3 hours 5 minutes
Nutritional Information (per serving)
- Calories: ~450 kcal
- Protein: ~40 g
- Sodium: ~750 mg
FAQs
1. Can I make this dish in a slow cooker?
Yes! Sear the pork first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
2. What if I don’t have white wine?
You can substitute with apple cider or additional broth with a splash of lemon juice.
3. Can I freeze leftovers?
Yes, store in an airtight container and freeze for up to 3 months. Reheat slowly on the stovetop.
4. What’s the best side dish?
Mashed potatoes, roasted vegetables, or crusty bread work wonderfully.
5. Can I use bone-in pork shoulder instead of pork knuckle?
Yes, bone-in pork shoulder will provide a similarly tender and flavorful result.
Conclusion
This Pork Knuckle in White Wine is a rich, comforting dish that highlights the beauty of slow-cooked pork in a flavorful, aromatic sauce. Whether you’re hosting a dinner party or just craving a cozy meal, this dish delivers deep, satisfying flavors with minimal effort.
Try it today and enjoy a taste of French countryside cuisine at home! 🍷🐖
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Pork Knuckle in White Wine (Rouelle de Porc au Vin Blanc)
- Total Time: 3 hours 5 minutes
Description
Pork knuckle in white wine (Rouelle de Porc au Vin Blanc) is a traditional French dish that combines tender, slow-cooked pork with the rich and aromatic flavors of white wine, garlic, and fresh herbs. This rustic yet elegant meal is perfect for family dinners, special occasions, or cozy gatherings where you want to impress with minimal effort.
The slow braising process ensures that the pork remains incredibly juicy, while the white wine sauce infuses the meat with a deep, flavorful aroma. Serve it with roasted potatoes, creamy mashed potatoes, or a simple side of sautéed vegetables to fully enjoy its comforting and hearty taste.
Let’s dive into this delicious recipe!
Ingredients
For 4–6 servings:
- 1 pork knuckle (approximately 1.2–1.5 kg / 2.5–3 lbs)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 shallots, minced
- 4 cloves garlic, crushed
- 2 carrots, sliced
- 2 celery stalks, chopped
- 500 ml (2 cups) dry white wine
- 250 ml (1 cup) chicken or vegetable broth
- 2 tbsp Dijon mustard
- 2 tbsp crème fraîche (optional, for a creamy sauce)
- 2 bay leaves
- 1 tsp dried thyme (or 2 fresh sprigs)
- 1 tsp dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Pat the pork knuckle dry with paper towels and season it generously with salt and pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork on all sides until golden brown (about 5–7 minutes per side). Remove from the pot and set aside.
In the same pot, add the chopped onion, shallots, and garlic. Sauté for 3–4 minutes until fragrant and lightly golden.
Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.
Add the carrots, celery, bay leaves, thyme, and rosemary. Stir in the Dijon mustard and broth, then return the pork knuckle to the pot.
Cover the pot and simmer on low heat for 2.5 to 3 hours, turning the pork occasionally. Alternatively, you can transfer the pot to a preheated oven at 160°C (320°F) and bake for the same duration.
Once the pork is fork-tender, remove it from the pot and tent it with foil. Stir in the crème fraîche (if using) to create a rich, creamy sauce. Let the sauce simmer for another 5 minutes to thicken slightly.
Slice the pork and drizzle with the sauce. Garnish with fresh parsley and serve immediately.
Notes
- Use a dry white wine like Sauvignon Blanc or Chardonnay for the best flavor.
- If the sauce is too thin, let it reduce for a few more minutes.
- If you prefer a thicker sauce, mix 1 tsp cornstarch with a little water and stir it into the sauce before the final simmer.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
Nutrition
- Calories: ~450 kcal
- Sodium: ~750 mg
- Protein: ~40 g
Keywords: Braised pork knuckle, French pork knuckle recipe, pork knuckle with white wine sauce, slow-cooked pork knuckle, wine-braised pork