Pork knuckle with beer and a side of potatoes

Name: Pork knuckle with beer and a side of potatoes - Laura P.
Ingredients: For preparing the pork knuckle: a pork knuckle; a few cloves of garlic; 200 ml of meat broth; Garnish: sliced potatoes; unpeeled garlic; salt; pepper; parsley; Dijon mustard; white wine vinegar; olive oil; a few cubes of butter; salt; pepper; 1 can of blonde beer (500 ml)

Diverse - Pork knuckle with beer and a side of potatoes by Laura P. - Recipia

Preparation of meat: 1. We start by cleaning the shank, removing any skin or impurities. It is important to wash it well under a stream of cold water, then dry it with a paper towel. Once cleaned, we salt and pepper the shank on all sides, ensuring that the spices penetrate well into the meat, to give it a rich and savory taste. 2. In a suitable pot or pan, we add the butter and the crushed garlic clove. We heat the pan over medium heat, allowing the butter to melt and develop a pleasant aroma. It's time to add the shank to the pot. We fry the meat on both sides until it becomes golden and crispy. This step is essential, as frying in butter will give the shank a delicious crust and help seal in the juices inside. 3. After the shank has been evenly fried, we remove it from the pot and set it aside. In the same pot, we add the finely chopped onion, carrot, and celery, all diced. We sauté the vegetables for a few minutes until they become translucent and release their aromas. 4. Once the vegetables are ready, we return the shank to the pot. We then add a cup of water or meat broth to prevent sticking and add flavor. We cover with a lid and let it simmer on low heat for about 2-3 hours, depending on the size of the shank. It is important to check the liquid level in the pot from time to time, adding water if necessary. 5. In the last 30 minutes of cooking, we can add whole or halved potatoes to cook together with the shank, absorbing the delicious flavors. 6. When the shank becomes tender and easily separates from the bone, it is ready to serve. We remove it from the pot and let it rest for a few minutes, then we can slice it and serve it with a side of vegetables and potatoes. This dish will delight any meal, being a true culinary feast, full of flavors and savor, perfect for special occasions or to be enjoyed with loved ones.

Preparation

Meat preparation: 1. We clean the knuckle, salt and pepper it well. We put butter and garlic in the pot. We fry the knuckle on both sides. When it is browned on both sides, we add the meat juice (cubes plus water) and beer. We cover it and let it simmer on low heat (if needed, add water, I didn't have to) for about 2 hours. When a fork goes in easily, we place it in another pot and put it in the oven to brown (along with the sauce). b) Side dish preparation: All to taste. Vinegar and mustard just a little, only for flavor (no more than 1 tablespoon for 1 kg of potatoes). In a greased baking tray with olive oil, we put the potatoes seasoned with salt and pepper and garlic and bake for about half an hour at 200 degrees. After half an hour, we take out the tray and remove the garlic. We peel it and blend it together with parsley, olive oil (one or two tablespoons), mustard, and vinegar. We put it in the tray over the potatoes and mix them well by hand, spoon... and put it back in the oven to brown. Recipe proposed by Shumaila. Other recommended recipes: