Knuckle of Pork with Pea Puree

Rinse the pork knuckle (s) lukewarm, place in a sufficiently large saucepan and just cover it with water. Bring to the boil, skim several times and reduce the heat. Peel the onion and carrot, clean the celery bulb and cut everything in half. Put half a carrot and half a piece of celery and both halves of onions together with the spices in the saucepan and let the pork knuckles simmer gently for 2.5 to 3 hours (TIP: only 50-60 minutes in the pressure cooker at the highest pressure level!). The meat is done when it can be easily removed from the bone.

Cook the yellow split peas according to the instructions on the package. Cook the other half carrot, the other piece of celery and half an onion. Stir frequently in between. When the peas are soft, remove the vegetables and puree the peas to a pulp. If necessary, add a little pork knuckle stock, but don't let the porridge get too thin. Season to taste with the spices. Cut the bacon into cubes and fry in butter until crispy. When serving, pour the bacon cubes with the clarified butter over the pea puree.

Sauerkraut, potatoes and mustard. In addition, beer is drunk and afterwards a clear schnapps.