braised knuckles of pork with apples

Categories
Varietymeat
Ham/pork
Germany
German
Yield
1 Servings
MeasureIngredient
4 smalls Pork knuckles
4 eaches Onions, sliced
3 eaches Carrots, sliced
315 millilitres Spoon (3 Tb.) vinegar
1 each Bay leaf
1 each Clove
25 grams (1 oz.) German butter, melted
3 eaches Cooking apples, peeled, cored & cut into thick slices
150 millilitres (1/4 pint) German apple juice
15 millilitres (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

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