John Myers
Crispy Baked Pork Knuckles with Coleslaw and Creamed Horseradish
The perfect crispy baked pork knuckles with coleslaw and creamed horseradish recipe with a picture and simple step-by-step instructions.
Crispy baked pork knuckles:
- 1380 g 1 Hintereisbein gepöckelt
- 490 g ½ kleines Hintereisbein
- 4 liter Water
- 150 g 2 Zwiebeln
- 5 piece Garlic cloves
- 1 Nelke
- 1 tsp Juniper berries
- 5 piece Bay leaves
- 10 piece Black peppercorns
- 2 tsp Salt
- 0,5 tsp Whole caraway seeds
- 1 tbsp Liquid honey
- 1 tbsp Light soy sauce
- 100 ml Beer
- 1 tsp Salt
Coleslaw: For 8 people!
- 800 g 1 kleiner Weißkohl / geputzt
- 1 tbsp Salt
- 1 tbsp Sugar
- 2 tbsp Light rice vinegar
- 2 tbsp Olive oil
- 0,5 lemon Lemon zest
- 1 tbsp Whole caraway seeds
- 1 Cup Finely chopped parsley
- 250 ml Sylt fresh salad
Cream horseradish:
- 200 ml Whipped cream
- 100 g Cream horseradish (glass!)
- 25 g Freshly grated horseradish
Serve:
- Farmer’S bread slices
Crispy baked pork knuckles:
- Put the pork knuckles in a large saucepan with water (4 liters) and spices (2 peeled onions, 5 peeled and halved garlic cloves, 1 clove, 1 teaspoon juniper berries, 5 bay leaves, 10 black peppercorns, 2 teaspoons salt and ½ teaspoon whole caraway) Let boil for 5 hours and take out. Brush / brush the cooked knuckles with a mixture of honey (1 tbsp) and light soy sauce (1 tbsp) and place on the wire shelf in the preheated oven. Place a bowl with some of the cooking liquid underneath. Bake at 200 ° C for about 5 hours. Turn it every now and then and brush with a mixture of beer (100 ml) and salt (1 teaspoon). Remove the crispy pork knuckles and keep warm until ready to serve
Coleslaw: (For 8 people!)
- Clean the white cabbage, fourth, cut out the stalk in a wedge shape and cut everything into fine strips. Sprinkle the white cabbage strips with salt (1 tbsp) and sugar (1 tbsp), mix well and let steep for 30 minutes. Add / mix in rice vinegar (2 tbsp), olive oil (2 tbsp), finely chopped parsley (1 cup), whole caraway seeds (1 tbsp) and the zest of ½ lemon and let it steep for another 30 minutes. Finally fold in / mix in the Sylter Salatfrische (250 ml).
Cream horseradish:
- Whip the cream (200 ml) until stiff. Grate the horseradish fresh. Put everything (whipped cream, cream horseradish from the glass and freshly grated horseradish) in a bowl and mix well. Chill until serving.
Serve:
- Roughly remove the meat from the knuckles and arrange on a serving platter. Serve with the coleslaw and horseradish. Serve with sliced farmer’s bread.
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