For a very long time I thought that I wouldn't be able to make a good pork knuckle.
But my Mom gave me a simple recipe for a very tasty meal.
- whole pork knuckles (if too big, ask a butcher to halve them)
bone in, skin on
- vegs for broth: 2 carrots, 3 parsley roots, a big celery, white onion, leek
- spices for broth: allspice, bay leaf, black pepper seeds, salt
- vegs for stew: 1 carrot, 2 parsley roots, celery, white onion
- spices for vegs: salt and pepper, a clove of garlic
- small tomato puree concentrate
- handful of raisins
- butter for braising
- horseradish and mustard
- Wash meat, dry with a kitchen towel and remove any remaining hair over a fire (with a fire torch for example).
Cook pork in broth with vegs and spices until tender, on a small fire.
Burn a bit of onion before adding it in.
Cooking can take a while (be prepared for approx. 3 hours).
Later, broth can be used as a base for soup - ideal for yellow pea soup.
- Grate all vegetables for stew.
Heat butter in a pan, add vegetables and fry gently until tender.
Add spices, chopped garlic, tomato puree and raisins.
Add water if too dry.
- Transfer vegs into a heat proven dish (casserole like).
Take out bones from pork.
Divide meat into portions (leave skin on the meat).
Place meat portions on a layer of vegetables, use some vegs to cover the meat.
- Place a dish into the preheated oven.
Braise a little, just to allow vegs mix with meat.
Time depends on tenderness of pork; ca. 30 minutes should be enough.
- Serve with bread, horseradish and mustard.
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