Stuffed pork knuckle

Ingredients for 4 servings:

• 1 pork knuckle(s), fresh
• 250 g minced pork
• 1 tsp salt
• 1 tsp sweet paprika powder
• 5 juniper berries
• 10 grains of black pepper
• 1 garlic clove(s), chopped
• 1 onion(s), cut into rings
• ½ tsp black pepper, ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean a large preserving jar (approx. 1 liter) and prepare it for preserving with a ring and lid. Debone the pork knuckle as carefully as possible. Season the minced meat with salt and paprika. Fill the pork knuckle with the mince and place it as vertically as possible in the jar. Fill with water, then add the salt and the remaining spices, onions, and garlic. Place the rubber band between the lids and clamp on top. Boil the whole thing at 98°C for 2 hours.