Crispy knuckles with pretzel dumplings

Name: Crispy knuckles with pretzel dumplings
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 1 collar (approx. 600 g) Soup greens; 4 Onions; 4 small knuckles of pork (about 600 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON ground caraway; 2 TEASPOONS dried marjoram; 2-3 TABLESPOONS clarified butter; 1 Bay leaf; 1/2 l Meat broth; 1/4 l light strong beer; 4 (approx. 300 g) Pretzels; 125 ml Milk; 20 g Butter; 1/2 bunch Parsley; 3 Eggs (size M); 7-10 Tbsp grated nutmeg; 7-10 Tbsp Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

1 collar (approx. 600 g) Soup greens
4 Onions
4 small knuckles of pork (about 600 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON ground caraway
2 TEASPOONS dried marjoram
2-3 TABLESPOONS clarified butter
1 Bay leaf
1/2 l Meat broth
1/4 l light strong beer
4 (approx. 300 g) Pretzels
125 ml Milk
20 g Butter
1/2 bunch Parsley
3 Eggs (size M)
7-10 Tbsp grated nutmeg
7-10 Tbsp Parsley

Directions

1
Clean the soup greens, peel, wash and coarsely chop if necessary. Peel 2 onions and cut into slices. Wash the knuckles and dab dry. Rub with salt, pepper, caraway and marjoram.
2
Heat clarified butter in a roasting pan. Fry the pork knuckles all around. Add the greens, onion wedges and bay leaf to the meat and fry briefly. Add stock and beer. Braise in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 2 1/4 hours, turning the knuckles again and again or pouring the stock over them.
3
For the dumplings cut pretzels into small cubes. Heat the milk and pour over the pretzels. Leave to stand for about 30 minutes. Peel 2 onions and dice finely. Heat butter. Sauté diced onions in it, remove from the heat.
4
Wash the parsley, shake dry and pluck off the leaves. Cut the leaves finely. Add eggs, parsley and onion cubes with butter to the pretzel mass, knead well. Season to taste with salt, pepper and nutmeg.
5
Form 8 dumplings from it. Boil up plenty of salted water. Slide in the dumplings and let them simmer at low heat for 12-15 minutes. Put the knuckles on a rack 20-25 minutes before the end of the cooking time.
6
Increase temperature (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4) and fry knuckles until crispy. Pass the stock and vegetables through a sieve and season to taste with salt and pepper. Remove the dumplings from the water and let them drain.
7
Arrange pork knuckles with dumplings and stock on plates. Sprinkle with parsley.