Boiled pork knuckle with lentils

Name: Boiled pork knuckle with lentils
Total time: 150 min
Yield: 4
Ingredients: 3.31 lb (1.5 kg) pork knuckle; 1 pcs onion; 2 pcs bay leaf; 5 pcs juniper berries; 4 pcs allspice; 1 tsp salt; 10.58 oz (300 g) lentils; 2.82 oz (80 g) smoked bacon; 1 pcs onion; 1 pcs carrot; 3.38 US cup (800 ml) stock; 2 tbsp vinegar; 1 tsp sugar; 1 tsp mustard; 1 tsp black pepper

Main Dish + Side 150 minutes 4 servings

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Nutrition / servings

1494kcal

91gProtein

58gCarbs

98gFat

Ingredients Measurement system

For the pork knuckle
3.31 lb (1.5 kg) pork knuckle
1 pcs onion
2 pcs bay leaf
5 pcs juniper berries
4 pcs allspice
1 tsp salt
For the lentils
10.58 oz (300 g) lentils
2.82 oz (80 g) smoked bacon
1 pcs onion
1 pcs carrot
3.38 US cup (800 ml) stock
2 tbsp vinegar
1 tsp sugar
1 tsp mustard
1 tsp black pepper

Description

1. Put the pork knuckle into plenty of cold water with the halved onion, bay leaves, juniper berries, allspice and salt.

2. Bring to the boil, skim, then simmer over low heat for about 2-2.5 hours until the meat comes away easily from the bone.

3. Meanwhile, rinse the lentils; render the diced bacon and fry the finely chopped onion and diced carrot in it.

4. Add the lentils, pour in the stock and cook for about 35 minutes until tender.

5. Season the lentils sweet and sour with vinegar, sugar, mustard and pepper.

6. Serve the knuckle with the lentils, boiled potatoes and mustard.

Tip: Don't throw away the knuckle's cooking liquid - strained, it makes an excellent stock for your next soup.

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Boiled pork knuckle with lentils

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Boiled pork knuckle with lentils

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