Pork knuckle

Pork knuckle is a recommended dish if you suffer from anemia, osteoporosis or constipation. In addition, it is a source of vitamins and minerals, and contains iron, potassium, iodine, magnesium, phosphorus, sodium, and vitamins B3, B7, B9 and K.

The German pork knuckle is one of the most typical products of German cuisine. Its preparation is carried out by cooking in a broth full of vegetables and spices, for later finishing in the oven. Before serving it, the most common is to accompany it with the no less well-known sauerkraut, which is nothing more than a sautéed cabbage with butter, olive oil, white wine, vinegar and spices.

To prepare the pork knuckle in the oven, you have to bring the oven to 220º and make sure that the outer part is roasted more and the skin is more crisp. To do this we put in fan mode up and down heat for 12 minutes and finish 5 minutes on the grill. If, on the contrary, you only want to heat the pork knuckle without toasting the skin, in the microwave it will take 7 minutes at 700 watts.

The nutritional values ​​of the pork knuckle per 100 grams are:

• Energy: 830 Kj / 199 Kcal.
• Fat: 13 g (of which 5, 2 are saturated).
• Carbohydrates: 0.5 g (of which sugars: <0.5 g).
• Protein: 20 g.
• Salt: 1.4 g.