Pork knuckle with stewed cabbage
Description
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Instructions
- 1
Step 1
Take a front or hind pork leg weighing one and a half kilograms. The hind leg is preferable, of course, as it contains more meat. If there are any hairs left on the meat, singe them off with a burner.
- 2
Step 2
Take a large pot that can fit the whole pork knuckle. Bring water to a boil in it, add beer and spices. Place the meat into the pot, cover with a lid, and simmer over low heat for about two hours.
- 3
Step 3
Melt the butter, or simply take it out of the refrigerator ahead of time so it softens at room temperature. Using a pastry brush, coat the boiled knuckle with butter.
- 4
Step 4
Place the pork knuckle on parchment paper and put it in a preheated oven at 200 degrees Celsius. Bake until a crispy, brown crust forms.
- 5
Step 5
Shred the cabbage. It will taste better if you use sauerkraut. Fry it in a pan with vegetable oil, adding a bay leaf. Pour a little water or brine into the cabbage and simmer until tender.
- 6
Step 6
Add a spoonful of tomato paste to the cabbage and mix well. Then add to the cabbage a peeled apple cut into strips and the juice of half an orange. Simmer, covered, for ten minutes.
- 7
Step 7
Wash the potatoes thoroughly, as you don't need to peel them. Cut each potato into four pieces and fry in butter in a skillet until cooked through. Serve the potatoes with the knuckle and cabbage.