The Tyrol: Tiroler Schweinsstelze (Tyrolean Knuckle of Pork)

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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