in Italy

Stinco – baked pork knuckle from Emilia Romagna

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Ingredients for 2 servings:

  • 1 pork knuckle(s), sliced
  • 3 tbsp balsamic vinegar
  • 4 tbsp olive oil
  • 2 bay leaves
  • 2 garlic cloves, crushed
  • Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 5 minutes

Simmer the pork knuckle slices gently in heavily salted water with the bay leaves for about an hour. Then trim off the skin and any fat underneath. While still warm, rub with balsamic vinegar, olive oil, and crushed garlic cloves. Then bake for 45 minutes in an oven preheated to 160°C (320°F). This is a dish that’s easy to prepare. I served it with broad beans, grilled tomatoes, and baked garlic.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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