Pork knuckles on roasted vegetables

Name: Pork knuckles on roasted vegetables
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 6 small knuckles of pork (approx. 600 g each; e.g. from sucking pig); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 bunch of greens; 3 medium-sized onions; 1.25 kg Sweet potatoes or potatoes; 2 TABLESPOONS Sesame; 2 Bay leaves; 4 Juniper berries; 2 Cloves; 2 TEASPOONS Meat broth; 3 TABLESPOONS Mustard; 2 TABLESPOONS liquid honey

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

6 small knuckles of pork (approx. 600 g each; e.g. from sucking pig)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 bunch of greens
3 medium-sized onions
1.25 kg Sweet potatoes or potatoes
2 TABLESPOONS Sesame
2 Bay leaves
4 Juniper berries
2 Cloves
2 TEASPOONS Meat broth
3 TABLESPOONS Mustard
2 TABLESPOONS liquid honey

Directions

1
Wash the knuckles, dab dry and rub with salt and pepper. Put them on the fat pan of the oven. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) 2 1⁄4-2 1⁄2 for hours.
2
In the meantime peel or clean and wash the soup greens. Cut carrots lengthwise in half and cut into long pieces. Cut leek into thick rings and celery into cubes. Peel onions and cut into slices.
3
Peel and wash the potatoes, cut them in half lengthwise and cut them into slices. Mix vegetables, onions, potatoes and sesame seeds, season with salt and pepper. Boil the unchopped spices in 1⁄2 l water, dissolve the stock in it.
4
After approx. 1 1⁄4 hours remove the knuckles from the fat pan. Spread the vegetable mixture on top, place the knuckles on top. Pour broth over the knuckles and put everything back into the oven.
5
Mix mustard and honey. About 15 minutes before the end of the roasting time, brush the knuckles with it and finish roasting. Arrange the knuckles with roasted vegetables and the roast stock. Mustard tastes good with it.
6
Drink tip: wheat beer.