John Myers
Contents
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Ingredients
- 2 Pork knuckle of pork in front (fe) fresh
- 1 Diced onion
- 4 Garlic cloves chopped
- 0,5 bunch Soup vegetables, cleaned and chopped up
- 0,75 L Meatsoup
- 1 can Beer
- 1 tbsp Caraway seeds
- 6 Juniper berries
- 2 Allspice grains
- 2 tbsp Tomato paste
- 1 tsp Yellow mustard seeds
- 1 tbsp Herbs de Provence
- 1 pinch Red chilli flakes
- 1 tbsp Powdered sugar
- 2 tbsp Clarified butter
- Salt
- Black pepper from the mill
Instructions
- Turn the spices, caraway and mustard seeds through the spice grinder and mix with the salt and pepper. Rub the washed and dried knuckles with the spice mixture.
- Heat the clarified butter in a tall pan or saucepan and fry the knuckles vigorously on all sides. Take the knuckles out of the pan and briefly toast the vegetables, onions, garlic and tomato paste. Dust with the icing sugar and caramelize.
- Deglaze with the meat stock and beer. Return the knuckles to the pan and cook until soft on a low heat. In the oven preheated to grill setting, grill the knuckles on the grid in the middle rack until they are crispy brown.
- In the meantime, season the sauce to taste and if necessary. let it boil down a little. Cut the meat from the bones and distribute portion by portion with the sauce on the plates
Nutrition
Serving: 100gCalories: 73kcalCarbohydrates: 3.3gProtein: 1.2gFat: 6.2g
