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Pork: Grill – Knuckle

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Pork: Grill – Knuckle

The perfect pork: grill – knuckle recipe with a picture and simple step-by-step instructions.

  • 8 piece Haxen / Eisbeine
  • 8 piece 400 gr. pro Haxe m.K.
  • 8 liter Water
  • 8 medium sized Onions
  • 6 size Carrots
  • 8 piece Bay leaves
  • 1 handful Allspice grains
  • 1 handful Peppercorns
  • Salt or
  • Vegetable stock powder *
  1. Divide the knuckles into 2 large pots, divide the spices half / half into the pots, put 2-3 tablespoons of the vegetable stock * or salt in each of the pots, cover everything with plenty of water and cook the knuckles / knuckles for a good 2 hours.
  2. Then take the knuckles out, put all 8 parts on the baking sheet, I added a good 2 liters of the broth from the pots and bake at 190 degrees for a good 1 hour, the last 20 minutes of which simmer under the grill … .. people were delicious 😉
  3. A lot goes with it …
Dinner
European
pork: grill – knuckle

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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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