Smoked pork knuckle with savoy cabbage

Ingredients for 4 servings:

• 2 large pork knuckles (pork knuckles)
• 100 g carrot(s), roughly diced
• 100 g parsley root(s), roughly diced
• 100 g celeriac, roughly diced
• 100 g leek, sliced
• 200 g shallot(s), roughly diced
• 20 g garlic, roughly diced
• 20 g dried tomatoes, finely diced
• 500 ml vegetable broth or stock
• 1 tsp, levelled peppercorns, coarsely crushed
• 1 tsp, leveled allspice berries, coarsely crushed
• 1 tsp, sautéed juniper berries, crushed
• 1 bay leaf, shredded
• 500 g savoy cabbage, approx. 1/2 head
• 150 g bacon, cut into fine strips
• 150 g onion(s), cut into thin rings
• 15 g garlic, finely diced
• 150 ml vegetable broth or stock
• 1 tsp, levelled pepper, white
• 1 tsp, leveled smoked salt
• n. B. Salt
• some sauce thickener
• some lard for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 30 minutes

Cut diamond-shaped cuts into the rind of the pork knuckles and sear them all over in a little fat in a hot roasting pan. Be careful, they may splash. Remove and set aside. In the roasting pan, fry all the washed and prepared vegetables, along with the shallots, garlic cloves, and sun-dried tomatoes, turning frequently until the vegetables begin to brown. Stir in the spices and broth and return the pork knuckles to the bed of vegetables. Cover the roasting pan and bring everything to a boil. Place the covered roasting pan on the middle rack of an oven preheated to 140°C (top/bottom heat) and braise the pork knuckles for about 3-3.5 hours. They should then be buttery soft, so that the meat falls off the bone on its own. Rinse half of the savoy cabbage thoroughly, remove the outer leaves and the stalk, and cut into 15 mm thin strips. Tear the cabbage apart a little and sear it in a pan in hot lard, turning frequently. Always make sure that the cabbage strips do not burn. Briefly fry the bacon strips in a pan. Add the onion rings and diced garlic and fry, stirring frequently. Add the bacon mixture to the cabbage with pepper and smoked salt and fold in. Pour in the stock, cover everything and bring to a boil. Let the cabbage simmer gently for approx. 20 minutes. Season with salt if desired before serving. Remove the pork knuckles from the roasting tin and keep warm, covered, or place under the grill to crisp up the rind. Strain the sauce through a fine sieve and thicken with a sauce thickener if desired. All kinds of potatoes or dumplings go well with this.