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
Pork Knuckle Braised
Pork Knuckle Braised

Instructions

  1. Clean the pork knuckle, salt, pepper. Place in a roaster with the stock and the onion, chopped coarsely or in wedges.
  2. 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.
  3. At the end of the cooking time, lift out the pork knuckle - possibly grill over briefly if necessary.
  4. Season the gravy with mustard, salt and pepper as desired and thicken with a sauce thickener if necessary. Serve immediately
  5. 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.
  6. Sauerkraut and dumplings go well with this.

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