Knuckle of pork with fried potatoes

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Directions

1. 1

   Clean, wash and drain the soup greens. Cut celery and leek into large pieces. Leave carrots whole or cut in half. Peel and halve 2 onions. Put knuckle of pork, 150 ml vinegar, soup greens, onions, bay leaves, cloves, pimento and peppercorns in a large pot. Pour on 2.5-3 litres of cold water until the knuckles are covered. Bring to the boil, skim with a skimmer and cook covered over a low to medium heat for about 2 1/2 hours until soft.

2. 2

   Lift the knuckles out of the stock, pour the stock through a fine sieve and allow to cool. Let the knuckles of pork cool down. Remove skin, fat and bones from meat (approx. 650 g meat). If necessary, cut the meat a little smaller. Cut cooked carrots into slices. Wash parsley, shake dry and pluck the leaves except for a little bit for garnishing (cut into strips if necessary). Mix the carrots and parsley leaves with the meat and place in a bowl. Soak the gelatine in cold water. Degrease cold stock, measure approx. 750 ml and heat up in a pot. Dissolve the gelatine in the hot stock and season to taste with salt, pepper, remaining vinegar and sugar. Pour the stock over the meat until it is just covered. Leave to cool, then cover and leave to cool overnight. Wash the potatoes thoroughly and cook in plenty of boiling water for about 20 minutes. Drain the potatoes, rinse under cold water and peel off the skin.

3. 3

   Soak the gelatine in cold water. Degrease cold stock, measure approx. 750 ml and heat up in a pot. Dissolve the gelatine in the hot stock and season to taste with salt, pepper, remaining vinegar and sugar. Pour the stock over the meat until it is just covered. Leave to cool, then cover and leave to cool overnight. Wash the potatoes thoroughly and cook in plenty of boiling water for about 20 minutes. Drain the potatoes, rinse under cold water and peel off the skin. Let the potatoes cool down and cut into slices. Peel and finely dice 1 onion. Heat clarified butter in a large pan. Fry the potatoes for about 10 minutes while turning them over until golden brown. Add the onions only shortly before the end of the frying time and fry with them. Season potatoes with salt and pepper. Serve with sour meat and fried potatoes tartar sauce and green salad

4. 4

   Let the potatoes cool down and cut into slices. Peel and finely dice 1 onion. Heat clarified butter in a large pan. Fry the potatoes for about 10 minutes while turning them over until golden brown. Add the onions only shortly before the end of the frying time and fry with them. Season potatoes with salt and pepper. Serve with sour meat and fried potatoes tartar sauce and green salad

5. 5

   waiting time approx. 15 hours

Nutrition Facts

KCAL
510 kcal

CARBS
46 g

FATS
18 g

PROTEINS
39 g