Pig's Knuckles A La Pekne/ Csulok Pekne Modra Recipe at MyDish

Pig's Knuckles A La Pekne/ Csulok Pekne Modra

4 stars based on 4 reviews Rate this Recipe

Method

  • Wash the knuckles well,burn and scrape off the hair.Place them in a pot and pour enough water on to cover them completly.Add the salt,whole peppers,onions cut in half,bay leaves and garlic.Bring the water to a boil over high heat,then cover the pot,reduce the heat and cook for11/2 to 2 hours until almost completly done.Remove the meat from the broth and place it into a large baking dish.For the side dish peel the potatoes and the onions,cut them into wedges(leave the pearl onions whole).Add the salt,pepper,paprika,marjoram and finely chopped parsley,pour on the oil and mix well.Pile it around the knuckles and bake in the oven over medium heat(355*F,320*F in air-convector ovens)for about an our until red dish.Turn the knuckles over a few times in the meantime.Before serving,remove the meat from the bones,cut into smaller pieces then re-arrange them in the original shape on the bones.Serve with the potatoes and a salad.

    • Comments Add your comment

    Add a comment

    Ingredients

    • ½ teaspoon ground black pepper and sweet paprika each
    • 1large hind or two small fore(about 4½ lb) knuckles
    • 1 teaspoon black pepper
    • 1 tablespoon salt
    • 1 red onion
    • 2 bay leaves
    • 4 cloves garlic
    • 3½ lb potato
    • 00000 FOR THE SIDE DISH
    • 1 bunch parsley
    • 1 level tablespoon salt
    • 10 oz red onions(or small fresh pearl onions)
    • 4 tablespoons oil
    • 1 level tablespoon marjoram

    By Views 5180  Added Tue May 29 2007


    One of the favourite food of the hungarian weddings.

     

    It was on our menu too!

    Most Viewed Pages