Summary

Ingredients

• 1 ½ kg pork knuckle (s)
• 250 ml broth
• 150 g cherry tomato (s)
• 4 shallot (s)
• 3 bay leaves
• 2 tablespoon rosemary
• 1 teaspoon thyme
• 4 cloves garlic
• 50 ml balsamic vinegar, dark
• 1 bunch chives
• Oil, butter,
• salt and pepper
• butter
• Beer, ice water or white wine

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Instructions

1. Wash the pork knuckle. Cut off some fat and rub salt, pepper, 2 pressed garlic cloves and rosemary and thyme (both finely chopped) and leave to rest.
2. Fry the knuckle in plenty of olive oil on all sides, hot and dark. Cook the knuckle in a saucepan at 200 degrees for about 2-2.5 hours. (depending on size). Every now and then, water them with ice water, beer or white wine. At the end of the cooking time, wrap the knuckle in a warm, wet cloth and set it to around 60 degrees.
3. Skim off the cooking fat. Briefly fry shallots, roughly cut, with bay leaf and a little butter. Add the stock and let it reduce vigorously for about 10 minutes. Drain the sauce through a sieve. Add vinegar and let the sauce boil down a little until the desired consistency is achieved. Season with salt and pepper. then assemble with a little butter.
4. Fry the cherry tomatoes with chives and garlic (both finely chopped) in the butter for 5 minutes. Season with salt, a pinch of sugar and pepper.
5. Cut the knuckle into slices and serve very warm with the sauce and tomatoes. Sprinkle the orange peel generously over the top.