Stuffed pork knuckle with pea puree
- cream with 12% fat content – 250 ml
- sour cream – 100 g
- flour – 0.5 tbsp.
- a bunch of dill and parsley
- sauerkraut – 150 g
- boiled and smoked pork knuckle – 1.7 kg
- bay leaf – 2 pcs.
- canned peas – 450 g
- hard-boiled eggs – 2 pcs.
- mustard – 2 tbsp.
- minced pork – 200 g
- butter – 150 g
- salt, freshly ground black pepper – to taste
- Cut the shank lengthwise along the bone. Using a knife, make small cuts to free the bone from the meat and remove it. Rinse the herbs and chop coarsely. Place the shank in a saucepan, pour in water, add the bay leaf and herbs. Bring to a boil over high heat.
- Meanwhile, chop the eggs into crumbs. Squeeze the sauerkraut and cut into small pieces. Mix the ground pork with the sauerkraut and eggs. Season with salt and pepper to taste.
- When the water in the pan boils, remove the knuckle and let it cool. Then stuff it with the prepared filling.
- Wrap the shank tightly in a linen napkin and tie it at both ends. Return it to the pan and simmer for 1.5 hours over low heat.
- Prepare the sauce. Drain a cup of broth from the pan and mix it with the cream and sour cream. Place the mixture over low heat and simmer until the mixture reduces to 350–400 ml. Then add salt, pepper, and mustard. Add the flour, 100 g of butter, stir, and heat for 2 minutes. Remove from heat.
- Blend the peas with the remaining butter. Season with salt and pepper and heat to the desired temperature. Slice the cooked ham hock and serve with the sauce and pea puree.
Stuffed pork knuckle with pea puree is an unusual and filling dish inspired by German cuisine, where pork knuckles are considered a true delicacy. Traditionally, it's boiled or baked, but we suggest a unique approach: stuff it with ground pork, sauerkraut, and boiled eggs. The side dish can also be unique: instead of mashed potatoes, try a vibrant pea puree. Our detailed step-by-step recipe with photos will help you easily master this impressive and delicious dish.
Pea soup with smoked pork knuckle is truly the pinnacle of culinary art, especially when it comes to preparing this popular first course. If you've previously limited yourself to traditional cooking methods, such as pork or chicken, we highly recommend giving ours a try. The broth for this pea soup is simmered with smoked pork knuckle, resulting in an incredibly aromatic and rich flavor. Furthermore, in addition to dried peas, we use frozen green peas and mint, adding unexpectedly fresh and delightful notes to the dish.
Pea soup with pork knuckle is a joy doubled, if not tripled. Firstly, pea soup itself is pure joy. Secondly, when it's topped with smoked meats, it becomes not just a tasty soup, but an iconic one. And finally, if it's not just any smoked meats, but a whole pork knuckle, this soup becomes a feast and a delight. One of the special advantages of our step-by-step recipe for green split pea soup is that it cooks almost entirely on its own, in one pot. You don't even need to soak the peas—they will simmer until completely soft, along with the knuckle. All you have to do is occasionally lift the lid and stir your delicious pea soup. Serve it to your fragrant guests with croutons, pork rinds, or even plain.
Pork knuckle aspic is a hearty Russian dish, an essential part of any winter holiday feast. Classic aspic is cooked using pig's feet, but the cartilage and joints of the pork knuckle (shank) contain just as much gelling agent—natural collagen. Making pork knuckle aspic is simple, but time-consuming. But how delicious is the result of a long simmer and simmering of the meaty pork knuckle! You can add variety to the meat in the aspic pot by adding pork heads, chicken, turkey, or beef, as in the step-by-step recipe we offer.
It's important to remember that a pork knuckle in a sleeve is considered a single-person meal. It doesn't matter that the weight of one piece can range from 1.5 to 2 kg. The meat shrinks during cooking, and the main bone is quite heavy. Furthermore, not everyone eats the skin and fat. Therefore, sharing a whole knuckle between a large group isn't possible. However, it's perfectly fine for two or three people. The hind leg is usually chosen for roasting: it's more tender and meaty. You can recognize it by its weight—at least 1.5 kg. The meat will be juicy and flavorful if you follow the cooking techniques. Roasting will take at least 3 hours. To prevent the meat from drying out, chefs pre-boil it. We'll be roasting the leg in the sleeve. This greatly simplifies the process. The meat, cooked in its own juices, will melt in your mouth. The knuckle is traditionally served with potatoes. You can put them in the sleeve along with the meat, which will save you from having to prepare a separate side dish.
