The pork knuckle is a classic in European and Asian cuisine, just like liquid seasonings like our WienerWürze or TirolerWürze. This recipe combines the best of two worlds to create an incredible taste experience.
ORGANIC INGREDIENTS FOR 4 PEOPLE:
approx. 1.2 kg pork leg
0.3l water
0.5l Viennese wort
5 tbsp paprika delight (alternatively sweet chili sauce hot)
1 lemon
300g early cabbage or savoy cabbage
200g pasta sheets
200g bacon
Salt pepper
Sugar
cress
rapeseed oil
PREPARATION :
Bring the Viennese wort, water, lemon juice and paprika delight to the boil. Insert the stilt and cover it as well as possible with the stock, simmer gently and cover until soft, about 2-3 hours. The stilt does not need to be seasoned separately, as the Viennese seasoning alone provides enough seasoning.
For the cabbage and bacon patches, roughly break the pasta sheets into 4 cm pieces and cook in salted water until al dente. Cut the cabbage and bacon into bite-sized pieces. Sauté the bacon until translucent, add the cabbage, fry and then deglaze with a little lemon juice. Season with salt, pepper and a pinch of sugar and pour in approx. 100ml of water. Cook for about 10 minutes. Add the pasta patches and serve. Remove the bones from the stilts, cut them into slices and place them on the cabbage patties, pour generously over the sauce and garnish with cress.
Tip : Pork belly would also be particularly suitable for this type of preparation.
The recipe was from the ARGE Rind eGen , Auf der Gugl 3, 4021 Linz developed and photographed.
