| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Irish |
Frances, Bissell’s, Kitchen |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Brown sugar |
|
|
Garlic |
|
|
Oregano |
|
|
Thyme |
|
|
Vinegar |
| 2 |
ts |
Rock salt |
| 2 |
ts |
Ground black pepper |
| 6 |
|
Black olives |
|
|
Sage |
| 6 |
|
Prunes |
|
|
Anchovy fillets |
| 2 |
tb |
Butter |
| 2 |
tb |
Olive oil |
| 1 |
|
Onion; sliced |
| 1 |
oz |
Roux; (equal amount of |
|
|
; butter and flour) |
INSTRUCTIONS
MARINADE
Carefully slice off the rind of the pork and put to one side. Make six
incisions in each knuckle. Wrap the sage around the olives and insert into
half the incisions. Wrap the anchovy around the prunes and insert in the
other holes. To prepare the marinade simply add all the marinade
ingredients to a blender and mix to a smooth paste.
If the paste is too dry add some oil to form a paste. Pour the marinade
over the two knuckles and leave overnight. To cook the pork take a large
pot and melt 2oz butter and 2tbsp olive oil. Brown the meat in the pot for
5-8 minutes, turning halfway through.
Add the sliced onion and the remaining marinades. Add one small bottle of
stout such as Guinness or Murphy's. Place the skin from the knuckles on top
of the meat to form a 'lid'. Place the pot in a low oven at 130C/gas2 for
3-4 hours. Discard the skin. Remove the bones from the meat, which should
happen easily then place in a serving bowl.
Blend the remaining juices in a blender and strain into a pot. Bring the
juices to the boil and add the roux to thicken. Pour over the meat. Serve.
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