List of Ingredients
- 1 LB. of pork knuckles
- 1/2 OZ. of shelled peas
- 2 of small carrots
- 2 of celery stalks
- 2 of cloves garlic
- 1 onion
- Soy sauce
- Honey
- White and black sesame seeds
- Extravirgin olive oil
- Salt
Method
Cook the pork knuckles for 10 minutes in a nonstick, oven-safe pan with 2 tablespoons oil, making sure to brown them well on all sides. Remove from heat and set aside. Coarsely chop the celery, carrots and onion and crush the garlic cloves. Sauté the vegetables in the same pan as the knuckles for 7-8 minutes. Add 2 tablespoons honey and return to a boil. Add 2 tablespoons soy sauce and return to a boil. Remove from heat.
Put the pork knuckles back in the pan with the vegetables and bake at 350°F for 1 hour and 15 minutes, turning them every 20 minutes. Cook the peas in plenty of boiling salted water for 3 minutes. Drain them and season them with 1 tablespoon oil, 1 tablespoon soy sauce and 3 tablespoons sesame seeds. Remove the knuckles from the oven.
Strain the vegetables and their cooking liquid in a colander set over a large bowl, crushing the vegetables with a ladle. Put the liquid in a small pan and reduce it by half, letting it evaporate for a few minutes on medium heat. Salt the pork knuckles and top them with the sauce from the cooking liquid. Serve with the peas on the side.