John Myers
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Pork Knuckle Cooked in Brew, Traditionally with Cabbage and Bacon – Mash
The perfect pork knuckle cooked in brew, traditionally with cabbage and bacon – mash recipe with a picture and simple step-by-step instructions.
The knuckle of pork
- 1 piece Front knuckle of pork with rind
- 3 piece Bay leaf
- 5 piece Allspice grains
- 10 piece Black peppercorns
- 1 teaspoon Coarse sea salt
herb
- 250 g Sauerkraut drained fresh
- 1 piece Bay leaf
- 1 piece Diced onion
- 125 Milliliters Vegetable broth
- 125 Milliliters White wine / if no children are eating
- 125 Milliliters Apple juice naturally cloudy, instead of the wine
- 1 tablespoon Butter
Bacon – mash
- 300 g Floury potatoes
- 125 Milliliters Cream
- 50 g Diced Bacon
The preparation of the pork leg
- Put on a large saucepan with 2.5 liters of water. Put in all the spices and put the meat on top. Now simmer until the meat separates easily from the bone. In about 2.5 – 3 hours.
- Rest, but often check the meat if necessary, turn it over.
In the last hour
- Melt the fat in a saucepan and sauté the onion in it. Add sauerkraut and fill up with the liquid. Don’t forget the bay leaf. Let simmer for 20 minutes.
Prepare the ram
- Leave out the bacon and set aside.
- Peel and cook the potatoes.
- Mash with a pounder and pour in the cream. Finally, work in the bacon.
- Leave the butter in the cabbage and fold in.
Memory – the meat
- Remove the meat from the stock using a slotted ladle. Slice and serve with the cabbage and bacon mash.
- Enjoy your meal. The brew can be used as a soup base.
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