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Recipes

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

INGREDIENTS:

  • 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

PREPARATION:

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.