Baked Pork Knuckle À La Torsten
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 clove (s)
- 8 thick onion (s)
- 1 tablespoon rosemary
- 1 tablespoon marjoram
- 1 tablespoon pepper
- 1 tablespoon salt, lightly heaped
- 1 tablespoon vegetable stock, instant
- 3 large bay leaves
- 300 ml beer, can be a pilsner
- 1 ½ kg pork knuckle (front)
Print Recipe
Pin Recipe Instructions
- Clean the pork knuckle, put it in a tall saucepan and pour in enough water to completely cover the pork knuckle with water.
- Add the cloves, rosemary, marjoram, pepper, salt, vegetable stock, two halves of the onion and the beer to the saucepan. Bring to the boil and simmer over a low heat for 1.5 hours.
- Take out of the pot and place in a roaster. Slice the remaining seven onions and place in the roaster. Pour five large soup ladles of the stock into the roaster.
- Fry in a preheated oven for 1.5 - 2 hours at approx. 200 degrees (top-bottom heat). The knuckle of pork must be nice and brown.
- Pour the meat over the pork knuckle over and over again. If there is not enough brew in the roaster after a while, simply put a couple of ladles from the pan back into the roaster.
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