Crispy pork knuckles on pineapple herb

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Soak the clay pot for about 30 minutes. Wash the meat, dab dry and cut the rind crosswise. Rub salt and pepper into the knuckles of pork. Peel onions, wash tomatoes. Cut both into quarters. Put the knuckle of pork, onions, tomatoes, 2 bay leaves, 1 teaspoon of peppercorns and 1/8 l water in the clay pot.

2. 2

   Cover and put into the cold oven. Braise in the electric cooker at 225 °C/ gas: level 4 for about 2 1/2 hours. Remove the lid about 30 minutes before the end of the cooking time and fry the knuckles until crispy. In the meantime, drain the pineapple and collect the juice. Dice the pineapple. Clean the cabbage, quarter it and cut out the stalk. Cut the cabbage into strips. Dice the bacon and leave it crispy. Sauté cabbage in it. Add 1 teaspoon of peppercorns, 1 bay leaf and salt. Deglaze with wine, pineapple juice and 1/8 l water. Add raisins and pineapple pieces.

3. 3

   Dice the bacon and leave it crispy. Sauté cabbage in it. Add 1 teaspoon of peppercorns, 1 bay leaf and salt. Deglaze with wine, pineapple juice and 1/8 l water. Add raisins and pineapple pieces. Stew for about 30 minutes. Remove the knuckles from the clay pot, sieve the roast stock, bring to the boil and thicken with sauce thickener. Season to taste with salt and pepper.