Boiled pork knuckle with kvass and greens
Ingredients
- 1200 g knuckle
- 6-7 garlic cloves
- 1 onion
- 1 carrot
- 1-2 bay leaves
- 1½ tbsp salt
- 8-10 peppercorns, black
- 2 l kvass, dark
- 1 l water
- 1 tsp honey
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- ½ tsp Chmeli-suneli
Utensils
- knife
- cutting board
- peeler
- pan
- tin foil
- bowl
- baking sheet
Instructions
- Rinse the knuckle under running water and pat dry.
- Peel the garlic and cut into small pieces.
- Cut the knuckle with the tip of a knife and stuff with the garlic.
- Peel the vegetables, quarter the onions.
- Place the meat in a saucepan.
- Add onions, whole carrots, bay leaves, salt, peppercorns and Khmeli Suneli.
- Pour in kvass and water.
- Bring to the boil.
- Close the saucepan and simmer for an hour and a half.
- Honey, oil and soy sauce in in a bowl.
- Take the knuckle out of the broth and spread the sauce on all sides.
- Then wrap in foil and place on a baking tray.
- Bake in a preheated oven at 180°C for 60-80 minutes.
- Then carefully open the foil and bake the knuckle of pork for another 10 minutes.
- Then remove, serve with vegetables or a salad.
Cooking time can vary slightly depending on the size of the knuckle and should therefore be adjusted.
