Today we travel to Germany with all of you to invite you to eat this typical delish: roasted pork knuckle. We love the knuckle, whether cooked or roasted, it tastes great!
Ingredients for 2 servings:
- 1 pork knuckle
- 1/2 onion
- 5 cloves of garlic
- 1 carrot
- 1 sprig of thyme
- 1 bay leaf
- 1 tablespoon of mustard
- 10 oz of beer
- 10 grapes
- Olive oil
- Salt
- Pepper
Recipe:
- Sprinkle salt and pepper to the pork knuckle.
- In a large pot with olive oil, sauté the knuckle until golden. Reserve it.
- Wash the vegetables and cut them into squares.
- In the same pot where you have sealed the knuckle, fry the onion, garlic and carrot over medium heat until golden.
- Add the sprig of thyme and the bay leaf.
- Once the vegetables are golden, add the knuckle again.
- Add the tablespoon of mustard and beer.
- Just cover the knuckle with water and cook over a high heat until it starts to boil.
- Pass the knuckle, the vegetables and the broth to a source suitable for the oven and cook it for about two hours at 180º until you see that the knuckle is very tender.
- Once the knuckle has cooked well, remove the vegetables and let the sauce reduce in another different pot.
- Add the knuckle again and go spraying it with the sauce for a few minutes.
- Wash the grapes, cut them in half and remove the seeds.
- Put the grapes in the sauce of the knuckle and let it cook together a couple of minutes more.
- You can accompany the knuckle if you want, as in the picture, with mashed potatoes, sauerkraut and a Frankfurt sausage.
Bon appétit!
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