John Myers
Suckling Pig Knuckles with Braised Chicory and Dumplings
The perfect suckling pig knuckles with braised chicory and dumplings recipe with a picture and simple step-by-step instructions.
- 4 piece Suckling pig legs
- Salt pepper
- 1 piece Large onion, roughly chopped
- 1 bunch Soup vegetables
- 1 Glass Broth from the pork leg – I always have this in stock
- 1 tbsp Tomato paste
- 4 Stauden Chicory
- 1 tbsp Butter
- 0,5 tbsp Brown sugar
- Some sugar
- 1 Bit Clarified butter
- 4 piece Dumplings – homemade or frozen goods
- Rinse the legs of the piglet well, season with salt and pepper, melt the clarified butter in a roaster, add the salted and peppered legs and sear them vigorously on all sides, remove and set aside. Add the roughly diced onions and the roughly chopped soup vegetables to the frying fat.
- Add the tomato paste and brown everything until golden, deglaze with the stock and put the knuckles back into the sauce. Heat the oven to 160 degrees top / bottom heat and leave the casserole there for about 1 1/3 hours (cooking test!). Occasionally bitten again and again.
- In the meantime, prepare the dumplings or (for frozen goods) boil the water for the dumplings. Then insert the dumplings and let them simmer gently for 20 minutes.
- Remove the bitter core from the chirorée, melt the butter in the pan, add the brown sugar, lightly salt this mixture and add the chicory pieces and slowly fry until brown.
- After the knuckles are done, strain the sauce through a sieve and – if desired – thicken with a little cornstarch or rice flour. Serve everything together on a preheated plate.
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