Oktoberfest: Knuckle of pork with dumplings

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Wash the knuckles and put them in plenty of boiling salted water so that they are covered. Cover and precook for about 45 minutes. In the meantime clean or peel the soup greens, wash and cut them into pieces. Lift out the knuckles, drain and season with salt and pepper. Put them on a fat pan of the oven or in a large roasting pan and pour on approx. 200 ml water. Add the soup greens. Roast in a preheated oven (electric cooker: 200 °C/ convection oven: unsuitable/ gas: level 3) for approx. 2 hours.

2. 2

   Turn the knuckles in between and brush with roast stock. If necessary, add some liquid. In the meantime, stir dumpling powder with 750 ml water until smooth and allow to swell for approx. 10 minutes. Form 12 dumplings from the dough. Place dumplings in plenty of boiling, slightly salted water and bring to the boil briefly. Let them simmer at low heat in an open pot for about 20 minutes. Wash the parsley, dab dry and pluck the leaves from the stalks. Cut into strips except for a few leaves for garnishing. Brush the rind of the knuckles with salted water 10-15 minutes before the end of the cooking time and fry until crispy at 250 °C or with the grill on. Remove the knuckles of pork and keep warm. Remove dumplings and keep warm. Deglaze vegetables and roast with broth and beer and bring everything to the boil in a saucepan and degrease (remove the top layer with a trowel). Puree sauce and vegetables and pass through a sieve.

3. 3

   Wash the parsley, dab dry and pluck the leaves from the stalks. Cut into strips except for a few leaves for garnishing. Brush the rind of the knuckles with salted water 10-15 minutes before the end of the cooking time and fry until crispy at 250 °C or with the grill on. Remove the knuckles of pork and keep warm. Remove dumplings and keep warm. Deglaze vegetables and roast with broth and beer and bring everything to the boil in a saucepan and degrease (remove the top layer with a trowel). Puree sauce and vegetables and pass through a sieve. Bring to the boil again. Mix starch with a little cold water and thicken the sauce. Season with salt, pepper and sugar. Arrange knuckle of pork, sauce and dumplings on plates. Sprinkle dumplings with parsley strips. Garnish pork knuckles with parsley

4. 4

   Bring to the boil again. Mix starch with a little cold water and thicken the sauce. Season with salt, pepper and sugar. Arrange knuckle of pork, sauce and dumplings on plates. Sprinkle dumplings with parsley strips. Garnish pork knuckles with parsley

5. 5

   Attention: 100 g of lard are deducted!

Nutrition Facts

KCAL
1060 kcal

CARBS
87 g

FATS
33 g

PROTEINS
97 g