Boneless pork knuckle with crust and kale à la Kalli

Ingredients for 4 servings:

• 500 g potatoes
• 400 g kale, ready cut
• 3 bell peppers, orange and yellow red
• 2 tbsp mustard (barbecue mustard)
• 2 pork knuckles, halved and boned
• 1 vegetable onion(s)
• 150 g bacon, cut into strips
• 400 ml cream
• 1 tsp salt (chip salt)
• 1 tsp sea salt
• some chili-garlic powder
• some cayenne pepper
• wheat beer
• possibly mashed potato powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash and peel the potatoes, place them in a pot of hot water, add sea salt as needed, and cook for about 25 minutes. Divide the meat into 4 portions. Place the boned pork hocks in hot water and cook for about 15 minutes over medium heat. Remove from the pot and score the skin in diamond shapes using a carpet knife. Rub with the spices (Pommes salt, chili-garlic, cayenne pepper). Place the pork hock halves, skin-side up, in a roasting tin and roast in the oven at 180°C for about 1 1/2 hours. Rub the scored skin several times with wheat beer and sea salt to create a nice crust. Wash and strip the kale, then roughly chop it. Fry the bacon strips in a non-stick pan. Finely dice the onion and fry in the bacon. Add the kale and mix in a little sea salt and chili-garlic seasoning, along with barbecue mustard to taste. Finely dice the bell peppers. Mash the cooked potatoes into the kale and simmer over low heat for 15 minutes. If the consistency is still too runny, simply add some mashed potatoes from the bag. Finish with the cream and fold in the finely diced bell peppers. Season to taste and serve with the roasted pork knuckle.