Braised Knuckles Of Pork With Apples
organs, pork
4 small pork knuckles
4 onions, sliced
3 carrots, sliced
315 ml spoon (3 tb.) vinegar
1 bay leaf
1 clove
25 gm (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)
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
Yield: 1 servings