Pork Knuckle with Bavarian dumplings
#porkknuckle #dumplings

This recipe uses a pressure cooker so that the knuckle will be cooked through and finished in the oven. Therefore, the knuckle will have a crispy surface and won’t get dry. The only downside is that the sauce needs to be reduced after removed from the oven.

📜 Ingredients for 2 knuckles:

Knuckles:
2 pork knuckles
350g (12 oz) onion
8 garlic cloves
150g (5.3 oz) smoked pork side
500ml (17 fl oz) dark beer
2 tsp (0.32 oz) caraway seeds
10 cloves
1 tbsp (0.5 oz) flour for sauce
Lard for roasting
Salt, pepper

Peel and mince the onion and garlic. Mince smoked pork side.
Cut off the shorter side of each knuckle and remove fat.
Season all exposed parts with salt and pepper properly.
Roast all sides on lard in a pan over high heat until golden brown.
Remove the knuckles from the pan and add the pork side and stir.

Add the onion and the garlic. Cook for 5 minutes until lightly browned.

Insert all ingredients into the pressure cooker. Pour in the dark beer, close the lid and keep the pressure for 40 minutes.

When done, remove the meat from the pot and score skin with knife – do not cut through to the meat! Season with caraway and push the cloves into the meat.

Preheat the oven to 190°C/375°F. Add sauce and the knuckles into a pot and put it into the oven. Roast no longer than 30 minutes. During roasting, pour the meat with the sauce gradually. When dark brown, remove the meat from the oven.

Drain the sauce with colander. Add everything that was captured in the colander into the side dish and stir gently. Pour the sauce into a narrow container and remove excess fat from the surface.

Pour the sauce into the pan and reduce slightly. Add 1 tbsp (0.5 oz) flour and stir until lump-free.

Cook for another 15 mins.

Side dish:
1 handful parsley
800g (28 oz) red cabbage
100ml (3.5 fl oz) port wine
1/2 lemon juice
Lard for roasting

Chop the parsley and slice the cabbage.
Heat the lard in a pot and roast the cabbage for couple of minutes.
Pour in Port wine. Add 1 pinch of salt, parsley, and lemon juice.
Cover with a lid and simmer for 30 minutes.

Potato dumplings:
500g (1.1 lb) potatoes
1 egg
1 tbsp (0.5 oz) cornstarch
150g (5.3 oz) coarse flour
Chopped parsley for sprinkle

Cook the unpeeled potatoes for 15 minutes.
Peel and grate them using a grater.

In the mean time, pour in salted water into a pot and bring to boil.

In a medium-size bowl, mix the potatoes, the egg, 2 tsp salt and the cornstarch.
Gradually sprinkle with coarse flour (no more than 150g (5.3 oz) in total) and knead the dough until soft and smooth.

Form the dough into 4 balls and put it into the boiling water immediately.
Cook for 20 minutes.

When serving, sprinkle the dumplings with the parsley.

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