Recipes | Eco pork knuckle with cream of young potatoes and marinated radishes
| Ingredients for 4 servings: |
|---|
| Salt, 2 tablespoons cumin |
| 1 bunch soup vegetables; peeled |
| 1 bunch radishes |
| 4 pork necks (250 g each) |
| 1 kg small, young potatoes |
| 500 g onion (choose small) |
| 0.33 l lager-type beer |
| 100 ml liquid honey |
| 1 tablespoon minced juniper berries |
| 3 sprigs thyme |
| grated zest of one blanched lemon |
| 2 tablespoons mustard |
| 8 bay leaves |
| 8 cloves |
| 1/2 bunch chopped parsley leaves |
| Nasturtium leaves |
Preparation:
Boil water in a large pot, add salt; add a tablespoon of cumin and soup vegetables. Put the pork knuckles in the pot (they should be covered with water) and cook on low heat for an hour. Peel the potatoes and onions. Mix the beer with honey, juniper, thyme leaves, rest of the cumin and lemon zest. Remove the pork knuckles, place in a baking dish or on a tray. Drain the mixture, save 800 ml and combine with the beer-honey mixture. Pour a third of the mixture over the pork knuckles, add salt, roast for 2.5 hours at 200°C. From time to time, baste the meat with the remaining mixture. Clean the radishes, mix with mustard, cook in water using a plastic bag and leave aide to cool. Halfway through cooking, put onions next to the meet. Place a bay leaf on each quarter and pin it in place with a clove. Add to meat together with potatoes, 30 minutes before the end of roasting, and turn to other side after 15 minutes. After removing from the oven, make the cream out of the baked potatoes. Serve the pork knuckles with radishes and potato cream sprinkled with nasturtium leaves. Mustard and pickled cucumbers work perfectly as a side.
