Braised knuckles of pork with apples
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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) |
Directions
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