Baked Pork Knuckles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 4 hrs 10 mins |
| Total Time | 4 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large pork knuckles, cured
- 300 g carrot (s), washed and cut into small pieces
- 300 g celery, washed and cut into small pieces
- 1 large leek stick (s), washed and cut into small pieces
- 6 medium onion (s), cut into small pieces
- 3 cloves garlic, finely chopped
- 1 tablespoon peppercorns, crushed
- 1 teaspoon allspice grains, crushed
- 1 teaspoon, leveled rosemary
- 1 teaspoon, heaped marjoram
- 2 bay leaves
- 1 tablespoon tomato paste
- 1 tablespoon paprika pulp
- 2 tablespoon mustard, medium hot
- 1 liter vegetable stock
- salt
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 240 ° C top and bottom heat. Preheat a large roasting pan on the hotplate on the highest setting. Roast all of the cut vegetables in the roaster, after about 5 minutes add the spices, tomato paste, paprika pulp and mustard and let everything take a nice color.
- Deglaze with the vegetable stock. Place the cured pork knuckles on the bed of vegetables, close the roaster with the lid and put it in the oven. Stew for the first 20 minutes at 240 ° C and then for a further 3 hours at 180 ° C.
- Then place the pork knuckles on a baking sheet and slide them under the oven grill, which is heated to the highest temperature, until the lean meat turns a little brown and the rind begins to pop. The noise sounds like making popcorn.
- Now let the meat rest for 5 minutes.
- During this time, strain the sauce with the vegetables through a sieve, bind if necessary and season again if necessary. Arrange the meat on a platter, pour the sauce into a terrine and serve with it.
- Serve with sauerkraut and potatoes or spaetzle.
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