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