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Braised Knuckles of Pork with Apples

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German Ham/pork

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)

Directions:

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