Semi-Salted Pork Knuckle
Description
Traditional French pork knuckle stew with cabbage and root vegetables - a hearty winter dish.
Ingredients
- 1 semi-salted pork knuckle
- 1 cabbage
- Potatoes
- Carrots
- Leek whites
- Bacon
- Juniper berries
- Coarse salt
- Mustard (for serving)
Instructions
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Remove the cabbage leaves and wash them.
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Pour water and coarse salt into a large Dutch oven and bring to a boil.
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Add the cabbage leaves and blanch for 5 minutes.
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Drain.
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Put fresh water back in the Dutch oven.
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Add the knuckle and juniper berries.
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Cook for 1 hour uncovered, starting from cold water. Remove the foam that forms halfway through cooking.
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Meanwhile, prepare the other vegetables: peel the potatoes and carrots and cut them into quarters.
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Cut the leek whites in half and rinse under cold water.
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After the hour of cooking, add the vegetables (leeks, carrots, potatoes and cabbage) and bacon.
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Taste the cooking water and add salt if necessary (remember that the bacon will salt the water).
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Cook for 45 minutes more, still uncovered.
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Serve this stew with mustard.
Notes
Total cooking time is about 1h45min. Serve with good French mustard.