Knuckle Stew

Pork leg or knuckle is best to be use in this recipe. The knuckle has a distinctive, irresistible texture that is so fun to nibble and munch into. This is done by slowly cooking the pork leg or knuckle in vinegar sauce until it is tender and falling off the bones. This might be too much especially for those who are not fun of vinegar based dishes but the flavorful tender meat of the pork is really amazing especially if eaten with rice.

Knuckle Stew

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: medium


  • 1 kg pork knuckle or pork leg, sliced
  • 2 tbsp black peppercorns
  • 2 tsp salt
  • 1/2 cup vinegar
  • 3 cloves garlic, crushed
  • 1 large onion, sliced
  • 1 bay leaf, crushed
  • 5-6 cups water


  1. Put water and pork knuckle in cooking pot.

  2. Add black peppercorns, salt, garlic and onion. Stir then boil for about 45 -50 minutes.
  3. Add vinegar and bay leaf and cook for 10-15 minutes more. You may opt to add water if you want it to be more saucy. Taste and adjust if needed.
  4. Transfer to a serving platter and serve.

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