John Myers
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Knuckle of Pork with Meat Broth
The perfect knuckle of pork with meat broth recipe with a picture and simple step-by-step instructions.
Pre-brown meat:
- 2 piece Pork knuckle of pork (knuckle) (fe) fresh
- 2 tbsp Clarified butter
Broth:
- 1,25 L Water, boiling
- 1 tsp Salt
- 1 piece Whole Boquet Garni
Whole Boquet garni:
- 1 piece Onion peppered with cloves
- 2 piece Bay leaves
- 1 El Juniper berries
- 1 Msp Pimento
- 1 Msp Nutmeg
- 1 piece Carrot, cut
- 1 piece Leek
- 1 piece Fresh celery, cut
- 1 stalk Chopped parsley
- 1 tsp Colorful peppercorns
- 1 tsp Caraway seed
additional vegetables:
- 100 g Parsley root, diced
- 100 g Kohlrabi, diced
- 100 g White cabbage (white cabbage) cooked
- 50 g Turnip, diced
Pre-browning:
- In a pan, lightly sear the knuckles with a little onion on all sides so that they get a strong color.
Broth:
- Bring the water to the boil in a saucepan, add the Boquet Garni and the vegetables, put the knuckle in it and cook everything through at the boil.
Use:
- Pork knuckle goes well with sauerkraut, red cabbage and boiled potatoes.
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