Berlin Pork Knuckle
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Ingredients
4 servings of pork knuckles (approximately 1.5 kg)
Salt to taste
Pepper to taste
1 onion, sliced
2 carrots, sliced
2 cloves of garlic, crushed
1 leek, sliced
1 teaspoon caraway seeds
2 bay leaves
500 ml pork broth
500 ml water
1 tablespoon apple cider vinegar
1 teaspoon whole peppercorns
1 teaspoon mustard seeds
1 teaspoon caraway seeds
4 tablespoons mustard
4 tablespoons honey
Cooking oil
Instructions
- Preheat the oven to 180 degrees Celsius.
- Rinse and pat dry the pork knuckles. Season with salt and pepper on both sides.
- In a large pot or Dutch oven, heat some cooking oil. Sear the pork knuckles on both sides until golden brown.
- Add sliced onion, crushed garlic, leek, carrots, caraway seeds, and bay leaves. Sauté for a few minutes.
- Pour pork broth and water into the pot. Add apple cider vinegar, whole peppercorns, mustard seeds, and caraway seeds. Bring to a boil.
- Transfer the pot to the preheated oven and cook for about 2.5-3 hours or until the meat is tender and easily separates from the bones.
- Meanwhile, drain excess liquid and preheat the oven to 220 degrees Celsius.
- In a small bowl, mix mustard with honey. Brush half of this mixture onto the pork knuckles.
- Place the pot back in the oven and roast for an additional 15-20 minutes until the skin becomes crispy.
- Remove from the oven, brush the remaining mustard-honey mixture, discard the bay leaves, and use the cooked vegetables and liquid as a sauce.
Serve Berlin-style Eisbein with sauerkraut and potatoes.
Don’t wait any longer and check it out. Recipe for :
* - approximate nutritional values
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