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Mühlviertel Pork Knuckle

4 servings

Ingredients

• 2 Stk Pork knuckle
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• Caraway (nach Bedarf)
• Garlic (nach Bedarf)
• cooking fat (nach Bedarf)
• White wine (nach Bedarf)
• broth (nach Bedarf)
• 1 Stk Onion
• 40 g Fat
• 200 g Chanterelles (cleaned)
• Tomatoes (diced) (nach Bedarf)
• Green pepper (in strips) (nach Bedarf)
• Red paprika (strips) (nach Bedarf)
• Parsley (chopped) (nach Bedarf)
• Boiled potatoes (nach Bedarf)

Instructions

1. Salt and pepper two prepared pork knuckles, rub with caraway and crushed garlic, and brown on all sides in hot fat.
2. Add a little white wine and broth, then braise slowly until tender.
3. Remove knuckles and keep warm.
4. Meanwhile, sauté a finely cut onion in 40 g fat until light yellow, add 200 g cleaned mushrooms and brown, then add diced tomatoes and green and red peppers (cut into strips).
5. Braise the vegetables – adding a little liquid if needed – until tender.
6. Season with salt, pepper, and some crushed garlic.
7. Arrange the vegetables in the center of a plate, sprinkle with chopped parsley, place the braised knuckles on top and pour the meat gravy over them.
8. Arrange boiled potatoes around the edge.

Based on a cookbook by Hans Hofer (1964), adapted with AI.