Boiled pork knee

Last Updated on October 27, 2024

Whole cooked pork knuckle, served sliced with mustard and freshly grated horseradish.

Ingredients:

1.3-1.5 kg of pork knuckle with bone 80 g of pork knuckle with bone onions 1 pk of bob leaf several balls of black pepper several balls of allspice water salt

Procedure:

Place the skinned, skinned knee in a pot of water.

Add the allspice and peppercorns, halved onion and bay leaf.

Cook until tender, in a pot depending on the size of the knee, for up to 3 hours (if cooking the meat in a pressure cooker, reduce the cooking time by up to half).

Pull the knee out, drain and serve whole on a plate with a large knife and fork (everyone cuts off a piece as they like) or slice the meat and serve in portions.

Recommendation:

As a side dish, it is best to serve freshly grated horseradish, mustard and fresh bread. Flavored horseradish is also great, such as vinegar, apple, krenex …

Note:

Those who like it can pour a little broth over the meat. The broth can be made into a tasty soup! Recipe here: Broth from a casserole with grits and Vegetable Recipes