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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

A crispy roasted German pork knuckle accompanied by a wild mushroom sauce and served with potato dumplings.

140 min4 servings680 kcalDifficulty: Medium

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

Instructions

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

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