Grilled English MuffinsGrilled Knuckle of Pork Grilled Trout's

Grilled Knuckle of Pork

1 kg / 2.2 lb
1 tsp
200 g / 7 oz

0.25 l / 1 cup
0.75 l / 3 cup
1 tsp
1 tsp
knuckles of pork
bay leaves
meat broth
starch flour
slice of rye bread

Serves 3 - 793 cal per serving
Prep-time: 20 min. - Total-time: 90 min.

--> Bratwurst with Sauerkraut
Cooking the knuckle of pork in broth before grilling keeps it extra tender and juicy. The pork knuckle is getting the crispy crust during grilling. Just grilling the knuckle without pre-cooking might dry it out. It's best to use a knuckle from the hind leg because it's meatier. Rinse the knuckle, pad dry and rub with salt. Put the knuckle in a stockpot. Clean the greens, coarsely chop them up and add to the knuckle. Peel the onion, cut in quarters put in the pot. Add the bay leaf and the peppercorns. Cast on 1/4 l / 1 cup of beer (don't use pilsner or dark beer because it's to bitter) and fill up with broth. Set on low temperature and simmer for 1 hour. Remove the knuckle from the pot using a slotted spoon, drain and carve the rind rhombic shaped. Dissolve the starch flour and the honey in the remaining beer (about 7 tbsp.) Brush the knuckle with the mixture and put it in a broiling pan. Pre-heat the grill / broiler. Put the broiling pan on the middle rung and broil the knuckle for about 7 minutes. Brush in between with the beer mixture. Turn over the knuckle, brush with mixture and grill for another 4 minutes. Meanwhile add a slice of rye bread to the broth and let it boil down, do not cover. Strain the broth and add to the drippings from the knuckle. This will make a viscid and zesty sauce.

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