Ingredients for 4 people
For the pork hammer:
4 pork hammers
meat4you meat seasoning
For the potato-leek mash:
1 kg potatoes, unpeeled and diced
2 leeks, roughly chopped
100 ml half-and-half cream
50 g butter
Salt and pepper
For the caramelized balsamic onions:
16 pearl onions (alternatively, the lower part of spring onions will also work)
2 tbsp olive oil
2 tbsp brown sugar
4 tbsp balsamic vinegar
Salt and pepper
For the pepper vegetables:
2 yellow peppers, cut into fine strips
2 tbsp olive oil
1 bunch of spring onions, in rings
50 g black Olives, pitted and sliced
50 g sun-dried tomatoes, cut into strips
2 tbsp mixed seeds (sunflower seeds, pumpkin seeds)
8 leaves of fresh mint, roughly cut into strips
Salt and pepper
For the demi-glace:
see blog recipe for gravy (demi-glace)
Preparation
Prepare the pork hammer: Preheat the oven to 180 °C (fan oven 160 °C). Rub the pork hammer with the meat4you spice. Wrap the bone in aluminum foil so that it stays nice and white. Cook on a tray in the oven for about 2 hours until the meat is nice and tender and golden. The ideal core temperature is 75-80 °C. Cover with aluminum foil halfway through the time if necessary to avoid burning.
Potato and leek mash: Lightly sauté the potatoes and leek in butter in a pan and deglaze with half-and-half cream and add a little water. Cook for about 20 minutes until soft and season to taste. Add a little butter and mash the leek and potatoes until they are nicely bound. Refine with meat4you spice mix. This also gives them a nice color.
Caramelized balsamic onions: Heat olive oil in a pan, add the onions and fry over medium heat until golden brown. Add brown sugar and balsamic vinegar and continue to fry until the onions are nicely caramelized and the balsamic has a firm consistency. Season with salt and pepper.
Pepper vegetables: Heat a little olive oil and add the peppers, spring onions, olives, sun-dried tomatoes and seeds and mix everything well and sauté. Stir in the chopped mint and season with salt and pepper.
How to prepare demi-glace: see blog recipe for gravy
The pork knuckle is rich in protein and contains a certain amount of fat, which gives it a juicy and tasty touch. However, it is recommended to enjoy it in moderation, as it can also be high in calories. The pork knuckle has made a name for itself beyond its borders and is popular in many other countries.
It is usually appreciated for its hearty crust and juicy meat, and many chefs experiment with different marinades and side dishes to make the dish even more varied. Overall, the pork knuckle is not only a gastronomic highlight, but also a piece of culinary tradition that has developed over centuries and continues to be appreciated.
