Pork knuckle with pretzel dumplings

Name: Pork knuckle with pretzel dumplings
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 1 TABLESPOON Peppercorns; 3 Bay leaves; 8 Juniper berries; 2 Knuckle of pork (approx. 1,250 kg each); 6 pretzel rolls from the day before; 1 Bread rolls from the previous day; 300 ml Milk; 1/2 bunch Parsley; 100 g Flour; 3 Eggs (size M); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 3 Onions; 1 collar Soup Greens; 100 ml Black beer; 7-10 Tbsp Sugar

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
1 TABLESPOON Peppercorns
3 Bay leaves
8 Juniper berries
2 Knuckle of pork (approx. 1,250 kg each)
6 pretzel rolls from the day before
1 Bread rolls from the previous day
300 ml Milk
1/2 bunch Parsley
100 g Flour
3 Eggs (size M)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
3 Onions
1 collar Soup Greens
100 ml Black beer
7-10 Tbsp Sugar

Directions

1
Bring approx. 5 litres of salted water to the boil in a large pot or roaster. Season with peppercorns, bay leaves and juniper berries. Wash the knuckles and put them into boiling water, possibly add more water to cover the knuckles.
2
Boil for about 2 hours.
3
In the meantime, cut the rolls into small cubes and weigh them (approx. 350 g). Bring milk to the boil in a pot, pour into the bread cubes and leave to soak for about 1 hour. Wash parsley, dab dry, pluck leaves and chop finely.
4
Add flour, eggs and parsley to the bread mixture and knead, season with salt, pepper and nutmeg. Leave to rest in the refrigerator for about 1 hour.
5
Peel and chop the onions. Soup greens clean or peel, wash and cut into cubes. Remove the knuckles from the stock. Spread vegetables and onions on the fat pan of the oven. In the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
6
manufacturer) into the lower rail. Slide the grill rack one rail higher, spread the knuckles on top and cook for about 1 1/2 hours until crispy. After about 1 hour, pour 400 ml of the knuckle of pork stock into the fat pan.
7
Form pretzel mass into round dumplings. Bring plenty of salted water to the boil and cook the dumplings for 8-10 minutes. Remove the frying set from the fat pan, pour through a sieve and fill up to approx. 350 ml with beer.
8
Stir 50 ml stock and starch until smooth and thicken the sauce. Season to taste with salt, pepper and sugar.