Pork Knuckle Filled
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pork knuckle (s), fresh
- 250 g minced pork
- 1 teaspoon salt
- 1 teaspoon paprika powder, noble sweet
- 5 juniper berries
- 10 grains black pepper
- 1 clove (s) garlic, chopped
- 1 onion (s), cut into rings
- 0.5 teaspoon ½ pepper, black, ground
Print Recipe
Pin Recipe Instructions
- Clean a large canning jar, approx. 1 liter, and prepare it for canning with a ring and lid.
- Bon the pork knuckle as carefully as possible. Season the minced meat only with salt and paprika. Now fill the pork knuckle with the mince and place it as vertically as possible in the jar. Now fill up with water, then put the salt and the remaining spices, onions and garlic on the knuckle of pork. Place the rubber between the lid, clip on it. Boil the whole thing at 98 ° C for 2 hours.
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