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Pork knuckle with grilled potatoes

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Ingredients for 6 servings:

  • 1 large pork knuckle(s), pre-cooked
  • 2 onions
  • 100 g dried meat
  • salt and pepper
  • Paprika powder
  • 2 bay leaves
  • some flour
  • 200 ml sour cream
  • 1 liter of apple cider
  • 1 ½ kg potatoes

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

Quarter the peeled potatoes and place half in the roasting pan. Spread half each of the onions and dried meat on top, and season. Drizzle with a little sour cream mixed with flour. Remove the pork knuckle and place it in pieces on top. Cover or surround with the remaining potatoes, onions, and dried meat. Season again and pour over the apple cider. Braise in a preheated oven at approximately 200°C for 2 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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