Pork knuckle braised in bison grass vodka with wine apples and leeks


  • 4 small pork knuckles
  • 2 leeks
  • 6 wine apples
  • 1/2 cup dry white wine
  • 3 cups vegetable stock
  • 2 tablespoons olive oil
  • 6 tablespoons bison grass vodka
  • juice of 1/2 lemon
  • 1/2 cup apple juice
  • 4 sprigs parsley
  • spices: salt, black and lemon pepper, allspice, bay leaf


Clean the pork knuckles and wrap with kitchen thread. Place in saucepan and add vegetable stock. Add bay leaf, allspice and black pepper. Cook over low heat for approx. 1 hour.

Clean leeks and slice thinly into rings. Peel and core the apples, cut into small, even pieces and sprinkle with lemon juice.

Heat oil in a pan and sauté the leeks. Add apples, white wine, season with ground lemon pepper and salt. Cover and braise over low heat for approx. 5-6 minutes.

Take the skin off the cooked and cooled pork knuckles. Place pork knuckles in a heat-resistant dish and sprinkle with bison grass vodka. Cover the meat with the apple juice and add several tablespoons of water. Place in an oven preheated to 180°C and bake for approx. 30 minutes.

Serve over a bed of apples and leeks and decorate with parsley.