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Meat: Slices of Pork Knuckle Braised

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Meat: Slices of Pork Knuckle Braised

The perfect meat: slices of pork knuckle braised recipe with a picture and simple step-by-step instructions.

  • 2 Pork knuckle slices, approx. 400 g
  • 1 g Onion
  • 100 ml Beer
  • Salt
  • Black pepper from the mill
  • Ground caraway
  • Lard
  1. Wash the pork knuckle slices, pat dry and cut the rind several times. Season well with salt, pepper and caraway seeds on both sides.
  2. In a pan in lard, fry the meat slices vigorously. Then take it out.
  3. Cut the onion into rings and brown in the remaining lard, pour in the beer, put the meat slices back in. Put the lid on and simmer on a low heat for about 45 minutes.
  4. Baguette or 1 – 2 sugar corn cobs go well with it.
Dinner
European
meat: slices of pork knuckle braised

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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