Csülök Pékné Módra

Ingredients

• 1 piece (3 to 4 lb) pork knuckle (hind leg), bone-in
• 1 large onion, yellow
• 2 tablespoons Hungarian paprika (sweet or half-sweet blend)
• 1 cup sour cream
• 1 teaspoon caraway seeds
• 1 to taste salt and pepper

Instructions

1. 1

   Pat the pork knuckle dry all over with paper towels, then sprinkle with salt and pepper on every surface.

2. 2

   Cut the onion in half lengthwise from root to tip, then peel away the papery skin and place cut-side down on the cutting board.

3. 3

   Slice the onion crosswise into half-moon shapes roughly 1/4-inch thick.

4. 4

   Heat a large heavy-bottomed pot or Dutch oven over medium-high heat for 2 minutes until the bottom is hot to touch.

5. 5

   Place the pork knuckle skin-side down in the pot and cook without moving it for 5 minutes until the underside turns deep golden-brown, about the color of caramelized sugar.

6. 6

   Flip the knuckle over and cook the other side for 5 minutes until it also turns golden-brown.

7. 7

   Transfer the pork to a clean plate.

8. 8

   Reduce heat to medium, add the sliced onions to the same pot, and stir every 30 seconds for 5 minutes until the onions turn soft and translucent.

9. 9

   Sprinkle the paprika over the onions and stir constantly for 30 seconds until the spices smell intensely fragrant and no raw paprika powder remains visible.

10. 10

    Pour the sour cream directly into the pot and stir with a wooden spoon until the paprika and onions are smoothly blended into the sour cream, about 1 minute.

11. 11

    Place the seared pork knuckle back into the pot skin-side up, nestling it into the sour cream sauce.

12. 12

    Sprinkle the caraway seeds over the top and around the meat.

13. 13

    Reduce heat to low, cover the pot with a tight-fitting lid, and braise for 2.5 to 3 hours until the meat is so tender it pulls away from the bone with a fork.

14. 14

    Remove the lid and check: the meat should shred easily when pulled with a spoon, and the sauce should coat the meat thickly.

15. 15

    Taste the sauce and add more salt and pepper if needed.

16. 16

    Transfer the pork knuckle to a cutting board and let it rest for 5 minutes.

17. 17

    Pull the meat off the bone in chunks and return it to the pot with the sour cream sauce.

18. 18

    Ladle the meat and sauce into bowls and serve hot with crusty bread or buttered egg noodles.

Tools you’ll need

• large heavy-bottomed pot or 5-quart Dutch oven with tight-fitting lid
• paper towels
• cutting board
• chef's knife
• wooden spoon
• tongs
• ladle
• serving bowls

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