Title: Braised Knuckles of Pork with Apples
Categories: Organs Pork German
Yield: 1 Servings
| 4 | sm | Pork knuckles |
| 4 | | Onions, sliced |
| 3 | | Carrots, sliced |
| 315 | ml | Spoon (3 Tb.) vinegar |
| 1 | | Bay leaf |
| 1 | | Clove |
| 25 | g | (1 oz.) German butter, melted |
| 3 | | Cooking apples, peeled, cored & cut into thick slices |
| 150 | ml | (1/4 pint) German apple juice |
| 15 | ml | (1 Tb.) cranberry jelly (optional) |
Place the pork knuckles in a large saucepan w/ the onions, carrots,
vinegar, bay leaf & clove. Cover w/ water & bring to the boil. Cover &
simmer very gently for 45 minutes. Drain the meat , retaining the
vegetables, bay leaf & clove. Brush the meat w/ butter & place in a large
braising dish. Add the vegetables, herbs, apple slices & apple juice.
Cover & bake at 180 celcius/ 350 F degrees/ Gas mark 4 for about 2 hours
until the pork is very tender. Serve w/ the vegetables & a little of the
cooking liquor ( which may mixed w/ cranberry jelly, reheated & poured over
the meat), & potatoes dumplings & red cabbage. Braised Knuckle of Pork With
Apples