Pork Knuckle In Beer And Apple Juice


One of the obvious food trends we see more of here in Norway presently is the idea of ​​going back to the traditional ways regarding both dishes, techniques and ingredients. But often with a modern twist. This recipe composed by popular radio and TV cook and well known food blogger Lise Finckenhagen is a great example of this.

500 g pork, lightly salted [1,1 pound]
2.5 dl dark beer, stout [0,45 pint]
3 dl apple juice [0,5 pint]
2.5 tablespoons butter
2.5 tablespoons all-purpose flour
5 dl skimmed milk [0,9 pint]
1 tablespoon mustard, strong
20 carrots, about 200 g [7 oz.]
200 g parsnips [7 oz.]
200 g Brussels sprouts [7 oz.]
200 g barley, about 2 dl [7 oz.]
1 tablespoons chopped parsley, for garnish

This is how

Rinse the knuckle well in cold water. Put it into a pan that just holds the knuckles. Pour in beer and apple juice. Add water till it just covers the knuckles. Bring to a boil, and let your knuckle heat up (the water should not boil but stay at around 85o C / 185o F ) under a lid for about 3 hours.

Peel and cut vegetables into rough chunks or strips. Boil them until tender in salted water. Take the vegetables out of the water and let them drain well off.

Melt 2 1/2 tablespoons butter in a saucepan. Add the flour, then warm milk while whisking. Let the sauce simmer for a few minutes and season with mustard, salt and pepper.

Add the vegetables and barley to the sauce. Sprinkle with chopped parsley and serve the vegetables as a side dish to the knuckle.

Tips! Bake the knuckle at 220o C / 430o F about 20 minutes before serving.

The mustard stewed vegetables can be replaced with mashed turnips or "barley risotto" and fried apples, if desired. Remember to leave the barley to soak over night. Knuckles can also be served with Norwegian sour cabbage or German "sauerkraut". Whatever you choose a good, strong mustard is a "must".

3 servings


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