Pork Knuckle

Many world cuisines can boast of this recipe. But, perhaps, the Germans and Czechs respect the pork knuckle most of all. This dish is perfect for a big, friendly party.

Ingredients

• pork knuckle -1 kg
• salt - 15 g
• peppercorns - 2g
• bay leaf - 1g
• cumin - 2 g
• water - 2 l
• onion - 200g
• carrots - 200g
• dark beer - 500ml
• cumin - 2g
• demiglas - 500g
• butter - 150g
• meat broth - 500ml
• salt, pepper to taste
• sauerkraut - 500g
• cumin - 2g
• peppercorns - 1g
• cherry beer - 200ml
• onion - 100g
• vegetable oil - 100g

Directions

1. Soak the shank in salted water with the addition of spices for 12 hours. Then cook in a combi steamer for a couple of 45 minutes. Then bake in a combi steamer at 230C for 30-40 minutes until crisp. Drizzle with beer periodically.
2. Preparing the sauce for the shank. To do this, you need to fry the vegetables, add cumin, half of the beer, evaporate, add demi-glace, evaporate again. Finally, add the remaining beer and butter.
3. Stew cabbage. Cut the onion into strips and fry in vegetable oil, add sauerkraut and cherry beer and simmer until tender.
4. Pour the sauce over the finished shank. Serve with mashed potatoes and stewed cabbage.