John Myers
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Ingredients
Pork knuckle brawn:
- 500 g 1 pork knuckle brawn
Hearty fried potatoes:
- 600 g Waxy potatoes
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
- 100 g 1 Onion
- 2 tbsp Clarified butter
- 2 tbsp Sunflower oil
- 1 tsp Sweet paprika
- 1 tsp Whole caraway seeds
- 6 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Serve:
- 2 piece Medium pickles
- 2 tbsp Cream horseradish / rest / see my recipe **)
Instructions
Pork knuckle brawn:
- Turn the pork leg brawn out and cut in half.
Hearty fried potatoes:
- Wash the potatoes, cook them in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain, peel and let cool. The best result is achieved if you cook the potatoes the day before. Halve the jacket potatoes and cut into slices. Peel and quarter the onion, cut into slices and pull apart in strips. Heat clarified butter (2 tbsp) and sunflower oil (2 tbsp) in a pan, add the potato slices and fry. Sprinkle with sweet paprika (1 teaspoon) and whole caraway (1 teaspoon) and season with coarse sea salt from the mill (6 big pinches) and colored pepper from the mill (4 big pinches). Fry everything, turning over carefully, until crispy and brown. Finally add the sliced onion and fry for a few minutes.
Serve:
- Place ½ pork knuckle brawn on 2 plates, add the fried potatoes and serve with a pickled cucumber and a tablespoon of horseradish cream.
See my recipes:
- *)
