Pork Knuckle Braised
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large pork knuckle (s), back (not cured)
- 1 large onion (s)
- 500 ml roast stock or broth
- salt and pepper
- Mustard,
- 1 bay leaf
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Clean the pork knuckle, salt, pepper. Place in a roaster with the stock and the onion, chopped coarsely or in wedges.
- Cook open in the preheated oven at 160 ° C hot air (OU heat + 20 °) for approx. 2.5 - 3 hours. In between, pour the stock from the roaster over and over again. As soon as the stock has boiled off, pour in a little more water regularly.
- At the end of the cooking time, lift out the pork knuckle - possibly grill over briefly if necessary.
- Season the gravy with mustard, salt and pepper as desired and thicken with a sauce thickener if necessary. Serve immediately
- You can also add carrots and celery to the stock from the start - although it is totally overcooked at the end, it gives the meat a totally different, delicious taste.
- Sauerkraut and dumplings go well with this.
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