John Myers
Contents
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Ingredients
Ingredients meat:
- 1,2 kg Pork knuckle of pork (knuckle) rear piece
- 1 tbsp Herbal Mix ***
- Colorful pepper from the mill
- 2 tbsp Lard ***
- 1 Chinese garlic
- 2 Fresh onion
- 3 Fresh shallots
- 1 slice Celeriac fresh
- 3 Medium carrots
- 6 Fresh tomatoes
- 2 Bay leaves
- 8 Juniper berries squeezed
- 1 L Organic vegetable broth
- 2 tsp Mustard hot
- Flour butter for setting
Instructions
Preparation:
- I had the knuckle cut in half at the butcher's. Rinse the knuckle under running water ... pat dry. Cut the rind into a diamond shape with a sharp knife. Season generously with pepper and the herb mixture and rub in. Let it steep for 30 minutes.
- In the meantime, peel the carrots and cut into pieces. Peel the celery and cut into pieces. Quarter tomatoes. Squeeze juniper berries. Peel the onions and shallots and cut into strips. Halve the garlic clove.
Preparation:
- Heat the lard (from Flomen, own manufacturer) in a roasting pan. Fry the garlic bulb with the cut surface ... then discard. Sear the knuckle with the skin side vigorously ... turn. Also sear the meat loaf vigorously. Take the meat out of the roaster.
- Let the onion and shallot take their color in the frying fat (is important for the sauce) Now add the meat again ... add the chopped vegetables, bay leaves, mustard and juniper berries ... deglaze with the stock. Close the lid ... bring to the boil. Then reduce the heat to level 2.5 of 9 and simmer gently for 2.5 hours.
- In the meantime, prepare the sauerkraut and dumplings.
- Remove the cooked meat from the sauce after the cooking time ... pass the sauce through the Flotte Lotte (or a fine sieve). Reduce the meat stock by about 1/4. Degrease the meat stock. Season the sauce to taste ... add seasoning if necessary. Set with flour butter to the desired consistency.
- Remove the bone from the meat (it's very easy) and cut the meat into slices. Return to the sauce and warm up in the hot sauce.
Finish:
- Put the sauerkraut and dumplings on a plate ... place the meat and nap with a little sauce. Put the rest of the sauce on the table in a sauce boat ... and now just enjoy ...
Info:
- *** my herbal salt: Miscellaneous: HERB - SALT - MIX. My lard:. Miscellaneous: LARGE from Flomen
Nutrition
Serving: 100gCalories: 105kcalCarbohydrates: 0.3gProtein: 11gFat: 6.6g
