Bavarian Pork Knuckle with Mushroom Sauce

Name: Bavarian Pork Knuckle with Mushroom Sauce
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 portions
Cuisine: allemande
Ingredients: 1500 g Pork knuckle; 600 g Potatoes; 250 g Button mushrooms; 20 g Dried wild mushrooms; 2 piece Onion; 3 clove Garlic; 1 piece Carrot; 2 sprig Thyme; 2 leaf Bay leaf; 200 ml Heavy cream; 2 tbsp Dijon mustard; 800 ml Water or meat broth; 2 tbsp Olive oil; 30 g Butter; à goût g Salt and pepper

Temps

140 min

Difficulté

moyen

Ingrédients

Budget

~28-36 €

Valeurs nutritionnelles

Score santé

Médiocre · /100

680 kcal

par portion

58 gProtéines

38 gLipides

32 gGlucides

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Etapes

1
Preheat the oven to 200°C. Generously season the pork knuckle with salt and pepper. Brown it in oil in a roasting pan.
8 min
2
Add roughly chopped onions, carrot, garlic, thyme, and bay leaves. Pour in the water.
2 min
3
Cover and roast for 2 hours, basting regularly. Increase the temperature for the last 20 minutes to crisp the skin.
120 min
4
Meanwhile, prepare the dumplings: mash 400g of cooked potatoes, add 200g of raw grated potatoes and an egg.
15 min
5
Form quenelles and cook them in simmering water for 15 minutes. Keep warm.
15 min
6
For the sauce: sauté the chopped mushrooms in butter. Deglaze the roasting pan, strain the juices, and add to the mushroom pan.
8 min
7
Stir in the cream and mustard. Season with salt and pepper. Simmer for 5 minutes.
5 min
8
Serve the golden pork knuckle with the dumplings and mushroom sauce.
2 min