| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | German | Varietymeat, Ham/pork, Germany | 1 | Servings |
INGREDIENTS
| 4 | sm | Pork knuckles |
| 4 | Onions, sliced | |
| 3 | Carrots, sliced | |
| 315 | ml | Spoon (3 Tb.) vinegar |
| 1 | Bay leaf | |
| 1 | Clove | |
| 25 | g | (1 oz.) German butter, melted |
| 3 | Cooking apples, peeled, cored & cut into thick slices | |
| 150 | ml | (1/4 pint) German apple juice |
| 15 | ml | (1 Tb.) cranberry jelly (optional) |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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