Pork knuckle in beer and apple juice
One of the clear food trends we want to of is the idea of going back to the traditional when it comes to dishes, techniques and ingredients, but preferably with a modern twist. Pork knuckle is a hearty and powerful traditional dish, here it is marinated in beer and apple juice for an extra good and juicy taste.
Ingredients · Servings 3
- 1500 g pork knuckle
- 2.5 dl dark beer
- 3 dl apple juice
- 2.5 tablespoons butter
- 2.5 ss finbakstmel
- 5 dl low-fat milk
- 1 tbsp mustard
- 1 tbsp mustard
- 200 g carrot
- 200 g parsnips
- 200 g Brussels sprouts
- 200 g barley groats
- 1 tablespoon parsley
Method · 1 h
- Rinse the knuckles well in cold water. Place them in a saucepan that just fits the knuckles.
- Pour over the beer and apple juice. Add water until it just covers the knuckles. Bring to a boil, and let the knuckles soak (the water should not boil, but be around 85 degrees) under a lid for about 3 hours.
- Boil barley, preferably with a little salt, for 25-30 minutes.
- Clean and cut the vegetables into coarse pieces or sticks. Boil them in salted water until tender. Remove the vegetables from the water and drain well.
- Melt 2.5 tablespoons of butter in a saucepan. Add the flour, dilute with hot milk while whisking. Let the sauce simmer for a couple of minutes and season with mustard, salt and pepper.
- Toss the vegetables and barley groats into the sauce. Sprinkle with chopped parsley and serve the vegetables as a side dish with the knuckles.
- Feel free to bake the knuckles at 220 degrees for about 20 minutes before serving.
