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Pork knuckle in autumn textures is an invitation to rediscover the warmest and most comforting flavors of the season. This dish combines the tenderness of the knuckle, cooked at low temperature, with seasonal vegetables such as pumpkin, carrot, and potato, glazed with a sophisticated reduction of red wine and brandy.

Flavored with Provencal herbs, this dish not only celebrates tradition but elevates it to a unique gourmet experience.

This dish invites the diner to enjoy a perfect harmony: the tenderness of the knuckle, the crispy and soft textures of the vegetables, and the shine of a glaze that caresses the palate. More than just a dish, it is a narrative that celebrates the richness of autumnal flavors and the creativity of modern cuisine.

History of the dish:

Pork knuckle is one of those cuts that, despite its humble origin, has always been full of flavor and symbolism. In medieval Europe, the knuckle was the king of peasant tables thanks to its versatility and low cost. Slowly cooked in aromatic broths, it not only offered a hearty meal but its collagen provided richness and nutrients, essential during harsh winters.

Over time, this rustic cut began to be part of more refined gastronomy, especially in countries like Germany, where "Schweinshaxe" is a classic, or in Spain, where it is integrated into emblematic stews and roasts.

The concept of "pork knuckle in autumn textures" takes this rich heritage and brings it to a new level of sophistication. Inspired by the colors and flavors of the season, this dish fuses the tradition of slow cooking with modern glazing and presentation techniques.

Seasonal vegetables, such as pumpkin and carrot, evoke the golden and orange tones of fallen leaves, while the red wine and brandy glaze adds depth and complexity to each bite.

Provencal herbs, with their evocative aroma, transport us to the south of France, where cooking is an art that celebrates nature and its cycles. This dish is not only a tribute to tradition, but also a demonstration of how gastronomy can evolve while respecting its roots.

By combining local ingredients and contemporary techniques, the pork knuckle in autumn textures becomes a sensory experience that connects the past with the present.

Characteristics of Pork Knuckle in Autumn Textures

1. The protagonist: Tender and melty pork knuckle

   • Cooked at low temperature to achieve a texture that melts at the touch of a fork, respecting the natural juices of the meat.
   • Golden at the end with EVOO for a caramelized finish that enhances the flavors.

2. Vibrant garnish: Seasonal vegetables

   • A combination of cabbage, pumpkin, carrot, onion, and potato cooked slowly in the same glaze as the knuckle, achieving harmonious flavors.
   • The vegetables not only add color to the dish but also a perfect contrast between sweetness and earthiness.

3. Autumn glaze: A sophisticated touch

   • A reduction of red wine and brandy infused with garlic and Provencal herbs. This glaze covers the knuckle and vegetables, providing an irresistible shine and enveloping aroma.

4. Balanced flavor and aroma:

   • Provencal herbs (thyme, rosemary, basil, and oregano) and garlic provide an aromatic base that complements the sweetness of the brandy and the acidity of the red wine.

Culinary and health properties:

1. Nutrition and flavor:

   • The knuckle is a rich source of proteins and collagen, ideal for strengthening joints and maintaining healthy skin.
   • The vegetables add fiber, antioxidants, and essential vitamins, creating a balanced and nutritious dish.

2. EVOO and reduced saturated fats:

   • Extra virgin olive oil adds healthy fats and enhances the flavor of the dish, aligning with Mediterranean cuisine standards.

3. Red wine and brandy:

   • Although used as a base for the sauce, the alcoh