Summary

Ingredients

• 1 pork knuckle (s), uncured
• 1 onion (s), medium-sized
• 1 garlic clove (s), pressed through
• 3 juniper berries, crushed
• 1 ½ g marjoram
• 20 g mustard, medium hot
• 1 g black pepper
• 1 g thyme, rubbed
• 12 g oil (peanut oil or sunflower oil)
• 6 grams salt
• 60 ml vinegar, approx. 10%
• 4 g horseradish, rated
• 15 g tomato paste
• 125 ml sour cream

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Instructions

1. Preliminary remark: This New Year`s Eve pork knuckle is made of pork knuckle, but has a completely different taste than the usual knuckle of pork. That`s why sauerkraut doesn`t go well with it! Brussels sprouts and small carrots are good vegetables and boiled potatoes as a side dish. This dish has the advantage that you hardly have to devote any preparation time to it on New Year`s Eve (when the housewife has a lot to do anyway). The preparation begins 2 days before New Year`s Eve and continues 1 day before New Year`s Eve. This knuckle of pork is a good basis for a hearty New Year`s Eve party.
2. On December 29th :
3. The pork knuckle is marinated. To do this, the ingredients (onion to oil) are mixed together. The knuckle of pork is coated all around with it. It is placed in a bowl in the cold for 2 hours. During this time, 1 liter of water is briefly brought to the boil with the table salt and vinegar. After cooling to room temperature, this brew is poured over the knuckle of pork. The covered vessel is placed in the cold for 24 hours.
4. On December 30th :
5. The pork knuckle is removed from the marinade and placed in a casserole. About 100 ml of the marinade are poured on and evaporated to dryness over high heat (over 100 ° C). The fat comes out of the knuckle of pork. The pork knuckle should brown well on all sides in this fat. The remaining marinade is poured on at regular intervals and allowed to evaporate. The casserole is closed with a lid and placed in the oven preheated to 180 ° C. Without lifting the lid, the pork knuckle is cooked for 90 - 120 minutes. Then the bone is released and the meat is divided into portions. The sticky frying stock is boiled with a little water and passed through a sieve. The portioned meat is placed in a large saucepan, poured over with the sauce and kept in the fridge until the next day.
6. On December 31 :
7. The entire contents of the pot are boiled. The meat is placed on a preheated plate. The sauce is mixed with the horseradish and tomato paste. 125 ml of sour cream are stirred in and seasoned again with salt and pepper. Serve with the vegetables (Brussels sprouts and small carrots) and boiled potatoes.