Pork knuckle with pretzel dumplings

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Clean, wash and coarsely chop the soup greens. Peel and chop 2 onions and garlic. Wash the knuckles, dab dry and cut the rind into a diamond shape. Rub the knuckles with salt, pepper and caraway

2. 2

   Fry the knuckles in a roasting pan in hot clarified butter all around. Fry the soup greens, onion cubes and garlic briefly. Pour in broth, bring to the boil. Cover and braise in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 1 1/2-1 3/4 hours

3. 3

   Peel 2 onions. Finely chop the onions and pretzels. Heat the milk. Let the pretzels and onions steep for about 1 hour

4. 4

   Gradually pour beer over the knuckles and roast them open for about 30 minutes

5. 5

   Knead pretzel mass with flour and eggs. Season with salt, pepper and nutmeg. Form 8 dumplings from the mixture. Let them simmer in plenty of boiling salted water for 12-15 minutes

6. 6

   Put the knuckles of pork on a grill and possibly fry them crisply on the highest setting or under the grill. Pass the stock and vegetables through a sieve and season to taste. Lift out the dumplings. Arrange everything. Sauerkraut tastes good with it

7. 7

   Drink: Winter wheat beer, e.g. Schneeweiße from Erdinger

Nutrition Facts

KCAL
700 kcal

CARBS
43 g

FATS
30 g

PROTEINS
57 g