This original Munich pork knuckle is first cooked in beer stock until the meat is tender. Then put it in the oven so that it gets a crispy crust all around. The pork knuckle is on the menu in every Bavarian inn, but is also eaten in other regions and countries - in Berlin, for example, it is known as pork knuckle.

The pork knuckle is a bit more hearty than the veal knuckle. Traditionally it is eaten with cabbage and potato dumplings, but you can also serve it with a puree of root vegetables or a classic potato salad.

Ingredients for the pork knuckle for 2 people:

1 pork knuckle (approx. 1.2 kg)

2 bottles of Münchner Helles (1 liter)

250 ml of hot water

1/2 celery bulb

1 carrot

1 bunch of soup greens (parsley)

2 bay leaves

1 tbsp juniper berries

1/2 tbsp black peppercorns

3-4 teaspoons of very cold butter

Ingredients for the white cabbage:

200 g white cabbage

1 tablespoon of sugar

1 tbsp salt

2 shallots

1 teaspoon caraway seeds

150 ml white wine

100 ml cream

1 pinch of nutmeg

salt and pepper

Preparation of the shank:

1. Thoroughly wash the root vegetables and roughly chop them. Wash the pork knuckle under cold water. Place 1 bottle of beer with water, spices, root vegetables and soup greens in a sufficiently large saucepan and gently cook the pork knuckle for about 2 hours over low heat.

2. In the meantime, prepare the potato dumplings.

3. Remove the leaves from the white cabbage and wash under cold water. Cut the stalk out of the middle of the leaves. Cut the remaining parts of the cabbage leaves into pieces approx. 3 × 3 cm. Knead vigorously with 1 tablespoon each of salt and sugar. Let it steep for 20 minutes.

4. Preheat the oven to 220 degrees. Take the pork knuckle out of the stock, put it in a greased pot, pour the second bottle of beer over it and salt evenly. Roast in the preheated oven for approx. 1 hour until crispy. Turn it a little every few minutes and pour a sip of the roast beer stock over it, this makes the crust particularly crisp.

5.In the meantime, peel and chop the shallots. Express the white cabbage well. Sweat the shallots in a sufficiently large pan. Add the cabbage and caraway seeds and pour white wine over them. Simmer on low heat with the lid closed for about 25-30 minutes. Pour in the cream and cook without the lid for another 10-15 minutes over medium heat. Season to taste with nutmeg, salt and pepper.

6.In the meantime, pour the puree gravy into a small saucepan and reduce over high heat. Remove from heat and stir in 3-4 teaspoons of ice-cold butter to thicken the sauce. Remove the meat from the bone, cut into slices and serve on the plates with white cabbage and potato dumplings. Add enough sauce and serve.

4 X 850 GR

Healthy eating / Frozen goods - not organic

Healthy eating / Frozen goods - not organic

Frozen goods - not organic

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