MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Tiroler Schweinsstelze (Tyrolean Knuckle of Pork)
Categories: Tyrolean, Pork, Meats
Yield: 4 Servings
1 Knuckle of pork (unsmoked)
1 Garlic clove
1 ts Coarse salt
1 ts Caraway seeds
1 Clove
3 Juniper berries
French, preferably tarragon,
-mustard
3 tb Lard or pork dripping
Good stock
3 tb Double cream or whipping
-cream
6 Slices unsmoked bacon
Blanch the knuckle of pork in 1 inch boiling water for 2.5 minutes on
each side. Take out of the water, wipe with a cloth or kitchen paper.
Crush the garlic with the salt under the blade of a knife, then add
the other seasonings and pound everything together.
Make criss-cross incisions in the surface of the pork. Rub with the
crushed spices, the garlic, and finally spread with the French
mustard.
Put 3 of the slices of bacon in a roasting tin, place the knuckle on
top and cover with the remaining bacon. Heat the lard or dripping
and pour over the top. Roast at 425F/220C for ten to fifteen
minutes, then lower the heat to 350F/180C and roast for a further
thirty to forty minutes until done, basting frequently with its own
fat and a little stock. For the last five to ten minutes increase to
maximum heat to crisp the surface.
Take out the knuckle of pork and the bacon and keep warm. Pour off
surplus fat, then add a little stock to the roasting pan and set over
medium heat. Take up all the scrapings from the pan, stir and then
add cream to thicken the sauce.
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