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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and dice the leek, celery, carrot and onion. | 2. Cook pork knuckles, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender; avoid overcooking. | 3. Remove from water; drain well reserving vegetables and cooking liquid. | 4. Preheat oven to 425F. | 5. Melt fat or shortening in an dutch oven. | 6. Add drained pork knuckles, cooked vegetables and a small amount of cooking liquid. | 7. Bake 30 minutes, moistening meat frequently with more cooking liquid. | 8. Just before meat is done, sprinkle with beer or water in which a good amount of salt has been dissolved. | 9. Add cumin to taste. | 10. Serve with potato or white bread dumplings or sauerkraut salad. | 11. Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	1			-	-	-	-
celery	1	stalk		10.24	1.9008	0.4416	0.1088
carrot	1			52.48	12.2624	1.1904	0.3072
onion	1			64.0	14.944	1.76	0.16
pork knuckle	2			1.78	0.0	0.396	0.01
salt				-	-	-	-
black peppercorn				1.78	0.0	0.396	0.01
vegetable shortening	2	tablespoons		230.4	0.0	0.0	25.6
cumin	1/8	teaspoon		0.9844	0.1161	0.0468	0.0585
beer				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.