Pork knuckle with coleslaw

Name: Pork knuckle with coleslaw
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 collar Soup Greens; 2 medium-sized onions; 2 Pork knuckles, with rind (approx. 750 g each); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TEASPOONS Caraway seeds; 500 ml Vegetable broth (instant); 250 ml Beer (Pils); 1 (approx. 600 g) small head white cabbage; 175 ml Cider vinegar; 1 pinch Sugar; 2 TABLESPOONS Oil; 250 g Carrots; 1 collar Parsley; 1-2 TEASPOONS Cornstarch

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 collar Soup Greens
2 medium-sized onions
2 Pork knuckles, with rind (approx. 750 g each)
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TEASPOONS Caraway seeds
500 ml Vegetable broth (instant)
250 ml Beer (Pils)
1 (approx. 600 g) small head white cabbage
175 ml Cider vinegar
1 pinch Sugar
2 TABLESPOONS Oil
250 g Carrots
1 collar Parsley
1-2 TEASPOONS Cornstarch

Directions

1
Clean, wash and roughly cut the soup greens into pieces. Peel onions, cut 1 into pieces. Wash knuckles, dab dry, rub with salt, pepper and caraway. Put knuckles on the fat pan of the oven, spread soup vegetables and onion on the baking tray.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 2 hours. After approx. 30 minutes during the rest of the roasting time, baste again and again with broth (altogether 400 ml) and beer.
3
Clean the white cabbage, quarter it and cut out the stalk. Cut cabbage into thin strips, wash and drain. Finely chop the remaining onion. Bring vinegar, 100 ml stock, onion, salt, pepper and sugar to the boil, add oil.
4
Pour hot marinade over the cabbage, allow to cool briefly. Knead the cabbage well with your hands. Clean, peel and wash the carrots. Cut or slice into fine strips. Mix into the coleslaw.
5
Leave covered to draw. Wash the parsley, dab dry, put some aside for garnishing, chop the rest finely. Take the knuckles out of the oven. Pour the braising stock through a sieve into a pot. Fry the knuckles under the hot oven grill for about 5 minutes until crisp.
6
Stir the starch with a little water until smooth. Bring the stew stock to the boil, stir in the starch and simmer for 3-4 minutes. Season salad with salt and pepper, sprinkle with parsley. Serve knuckles with sauce and coleslaw.
7
Garnish with parsley set aside. Potato dumplings taste good with it.