Miso-braised pork knuckles from the Dutch oven? That sounds like a real feast! I love cooking in my Dutch oven and trying out new recipes. Primarily Asian, of course! This dish combines the spicy depth of miso paste with the tenderness of braised pork.
The Dutch Oven is generally my insider tip for butter-soft meat and intense flavors. The cast-iron construction stores the heat perfectly and distributes it evenly. The meat is surrounded on all sides and cooks slowly in its own juices.
For this miso braised pork shank recipe, I use water, soy sauce, ginger, garlic, sugar and chillies in addition to miso paste. These ingredients combine to make a delicious broth in which the pork shanks can simmer for hours. The result is a culinary delight that will not only impress you, but also every guest. As for the soy sauce, I usually use a low-salt version*.
So remember the following
- Miso-braised pork shanks in the Dutch oven are juicy and aromatic
- The Dutch Oven ensures even heat distribution and perfect cooking
- The combination of miso, soy sauce and spices makes a delicious broth
Preparing the pork shanks
First, I wash the shanks thoroughly and pat them dry. Then I rub them with salt and pepper.
I cut the onions into coarse pieces. I finely chop the ginger and garlic, using ginger powder this time. If using chillies, I cut them into thin rings. Here, however, I top and enhance the chili flavor by using togarashi spice powder*, which I use in many of my Japanese-inspired recipes.
I mix the soy sauce with the water and then add the remaining ingredients individually to the Dutch oven. I use an aged red miso paste for miso braised pork shanks – such as this one from Hikari*– but any other miso paste that suits your taste will of course also work.
Frying and braising
The Dutch Oven is of course heated on the barbecue, because there is nothing better than cooking with fire and outdoors. But of course the dish also works on the stove and in the oven. I sear the miso-braised pork shanks all over in the Dutch oven. This gives them a delicious crust. Then I take them out briefly and fry the onions, ginger and garlic. Add the miso paste, fry a little, season with togarashi, pour over the soy sauce and water and put the shanks back in.
I close the lid and leave everything to braise in the Dutch oven at 160°C for 2-3 hours. Turn the legs once halfway through. The slow cooking makes the meat super tender. The Dutch Oven retains the heat well. This makes the meat beautifully tender. The flavors can develop perfectly.
Serving suggestions
To serve, I carefully lift the shanks out of the pot. I stir the sauce again and pour it over the meat.
Of course, rice tastes great with this. And as it’s easy on the eye, it never hurts to sprinkle a little spring onion and black sesame seeds on top. If you want to add a vegetable side dish, then steamed pak choi or broccoli is a good choice. Or how about okra with enoki or pointed cabbage from the wok!
Advantages of the Dutch Oven
The Dutch Oven is not only great for miso braised pork knuckles, but is also a real all-rounder in the kitchen and especially in outdoor cooking. I am always amazed at how versatile it is and what delicious dishes it can be used for. Various Thai curries, which are given a very special flavor by the way they are prepared, are also clear recommendations. For example, massaman curry with pork cheeks or green curry with pumpkin.
Even heat distribution
I love how the Dutch Oven distributes the heat evenly. The thick cast iron base and lid retain the heat really well. This keeps the temperature in the pot constant. My stews are wonderfully tender as a result. Nothing burns and everything cooks evenly. Even with long cooking times, I hardly have to adjust the temperature. The Dutch Oven keeps the moisture inside. This prevents my food from drying out. Meat and vegetables stay nice and juicy.
Flavor development
The aromas develop particularly well in the Dutch Oven. The closed pot keeps all the aromas inside. Nothing can escape. The ingredients release all their flavors into the dish. Everything blends together to create an intense aroma. This makes my stews and roasts taste particularly spicy. I like the way the long braising process creates great roasted aromas. It gives my dishes a delicious depth. The Dutch Oven enhances this effect even more. If you haven’t cooked with cast iron before or haven’t cooked much with it, you should get yourself a great and versatile set*.
Versatility in application
I use my Dutch Oven for so many different dishes. It’s great for braising, roasting and baking. I can even bake bread in it. I cook just as well at the campfire as on the stove or in the oven. The Dutch Oven can withstand high temperatures without any problems. I can even place it directly in the embers. I love its robustness. Whether indoors or outdoors – it can do anything. With the right care, it will last forever. For me, it’s a faithful kitchen helper. Take a look at my cast iron collection in my Amazon storefront*!
Print
Miso geschmorte Schweinehaxen aus dem Dutch Oven
- Total Time: 0 hours
- Yield: 3 Personen 1x
Ingredients
- Butterschmalz
- 3 Schweinehaxen
- Salz
- Pfeffer
- 1 gelbe Zwiebel, grob gehackt
- 700 ml Wasser
- 3 EL helle braune oder rote Miso-Paste
- 2 EL brauner Zucker
- 80 ml helle Sojasauce
- 2 EL Mirin
- 4 cm frische Ingwerwurzel
- 3 Knoblauchzehen
- 1 EL Togarashi Gewürzpulver
- 1 Bund Frühlingszwiebeln, grob gehackt, plus mehr zum Garnieren
- Schwarzer Sesam, zum Garnieren
- Gekochter weißer Reis, zum Servieren
Instructions
- Den Grill oder Ofen auf ca. 160 °C vorheizen. In einem Dutch Oven das Butterschmalz erhitzen. Die Schweinehaxen mit Salz und Pfeffer würzen. Die Haxen in den Topf geben und unter Wenden braten, bis sie rundherum gebräunt sind; auf einen Teller geben.
- Die Zwiebel in den Dutch Oven geben und unter gelegentlichem Rühren goldbraun braten. Knoblauch, Ingwer, Togarashi, Zucker, Mirin hinzufügen und mitbraten. Ebenso die Misopaste und so gut es geht auflösen.
- Schließlich mit Wasser und Sojasauce aufgießen.
- Die Haxen und den ausgetretenen Saft hinzufügen und zum Kochen bringen. Abdecken und im geschlossen Dutch Oven und Grill oder Backofen 2-2,5 Stunden schmoren, bis das Fleisch sehr zart ist. Mit Frühlingszwiebeln garnieren und mit Reis servieren.
Notes
Wunderbar zart und aromatisch!
- Prep Time: 30 Minuten
- Cook Time: 2 Stunden 30 Minuten
- Cuisine: Japanisch
Nutrition
- Serving Size: 1 Schweinehaxe
