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This recipe must not be missing in your kitchen! Ingredients: Pork knuckle Juniper Bay leaf New spices Whole pepper Carrot Celery Parsley Ginger Mustard Black beer 1 cone Garlic Cabbage 1/2 Sour cream Purée pl Chili Lemon 1/2 Dried onion Salt Pepper Sugar Broth Cumin 1/2 pl Lard pl Onion 1 pc Clarified butter pl We fry root vegetables in lard and add a spoonful of mustard. Add puree, cumin, dried onion and ginger. Garlic and a heaping spoonful of sugar and everything is well roasted. Pour the broth into the mixture and add the knee where we cut the skin. Add the spice broth and cook until soft. Take the cooked knee out onto a cast-iron pan lined with baking paper. Reduce the liquid. Put the knee in the grill (oven). And bake at 160 to 200°C until golden. Before the knee is baked, let's prepare the cabbage. Cut the cabbage into strips and set aside. Put clarified butter in the wok and start frying the diced onion. Salt and pepper the onion, add sugar and cumin and fry together. Add the cabbage to the pan and sprinkle with lemon. We jump to rub the knee and turn as needed. We return to the cabbage, to which we add garlic and sour cream and cover everything. We will start serving the knee. I left it in the pan together with the cabbage and the dipping sauce. Now all you have to do is throw it in your mouth. And if you liked this video, subscribe so you don't miss another one. Have a great time and especially cook. Best regards, Orna