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

Scale

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

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.

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