Saxon onion meat

Ingredients for 6 servings:

• 1 ½ kg pork knuckle(s)
• 6 peppercorns
• 2 cloves
• 1 bay leaf
• 1 bunch of roots
• 250 g onion(s)
• 60 g lard
• 250 ml broth
• salt and pepper
• Caraway seeds
• 1 tsp sugar
• 40 g breadcrumbs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the meat and place it in cold water. Add salt, bring to a boil, and skim off the skim. Add the peppercorns, cloves, bay leaf, chopped root vegetables, and an onion, and simmer gently for about 2 hours. Remove the cooked meat and keep warm. Pour the stock through a sieve. Heat the lard in another pot. Add the remaining sliced ​​onion and fry until golden brown. Pour in 250 ml of stock and broth, and simmer for about 10 minutes. Stir the breadcrumbs into the sauce, season with salt, pepper, caraway seeds, and sugar. Debone the meat, roughly chop it, and add it to the sauce. Let it simmer for another 10 minutes. Suitable side dishes include dumplings made from raw or boiled potatoes and fresh vegetables.