Pork knuckle on leek-mustard cream

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut the rind with a sharp knife in a diamond shape. Season the knuckle of pork with salt and pepper and place it in a fat pan. Add approx. 1/4 litre of water and roast in a preheated oven (electric: 200 °C / gas: level 3) for 21/2 to 3 hours. From time to time scoop with frying stock. Wash and peel the potatoes and cut them lengthwise into wedges.

2. 2

   About 30 minutes before the end of the roasting time, spread around the knuckle, season with salt and pepper, turn briefly in the cooking fat and braise with the roast. Meanwhile clean, wash and cut leek into rings. Cook in 3/8 l boiling salted water for about 15 minutes. Drain on a sieve and collect the vegetable water. Measure out 1/4 litre. Heat fat in a pot, sweat flour in it and pour on vegetable water and milk while stirring. Bring to the boil and simmer for about 5 minutes. Stir in mustard and season with salt. Add leek to the hot sauce. Brush the rind with salted water approx. 10 minutes before the end of the frying time so that it becomes nice and crispy.

3. 3

   Heat fat in a pot, sweat flour in it and pour on vegetable water and milk while stirring. Bring to the boil and simmer for about 5 minutes. Stir in mustard and season with salt. Add leek to the hot sauce. Brush the rind with salted water approx. 10 minutes before the end of the frying time so that it becomes nice and crispy. Place the roast potatoes and leek-cream vegetables on a large plate and arrange the knuckle of pork on top. Serve garnished with parsley

Nutrition Facts

KCAL
970 kcal

CARBS
35 g

FATS
55 g

PROTEINS
80 g