Ham hock with dried fruits
Ingredients
- 4 pork knuckles (approx. 150 g each)
- 1 tsp salt
- a little pepper
- 0.5 tsp paprika
- 1 tbsp white flour
- clarified butter
- 5 dl meat bouillon
- 1 tbsp coarse-grain mustard
- 200 g dried fruit
- salt and pepper to taste
Total time: 1hr 40m
Preparation Time: 20m
Servings
For
4 people
Nutritional Information
Contains 412 Kcal, 33g Protein, 36g Carbohydrates, 14g Fat
Ingredients
- 4 pork knuckles (approx. 150 g each)
- 1 tsp salt
- a little pepper
- 0.5 tsp paprika
- 1 tbsp white flour
- clarified butter
- 5 dl meat bouillon
- 1 tbsp coarse-grain mustard
- 200 g dried fruit
- salt and pepper to taste
Instructions
- Season the knuckles and dust with flour. Heat the clarified butter in a frying pan, fry the knuckles in batches on a medium heat for approx. 3 mins. on each side.
- Add the stock, stir in the mustard, bring to the boil and then reduce the heat. Cover and braise for approx. 40 mins. Stir in the dried fruits, braise for a further 40 mins., season. Serve with mashed potatoes or polenta.
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Tip:
Replace pork knuckles with veal shanks
