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Knuckles of pork with sage
20 m active | 2 h total
Nutrition facts per serving:
  • Energy in kcal about 425
  • Fat about 21g
  • Carbohydrates about 14g
  • Protein about 39g
This is needed
This is needed for 4 people
Meat
  • 1 kg pork knuckles
  • 0.5 tsp salt
  • 1 tbsp white flour
  • a little pepper
  • oil for frying
Braise
  • 2 red onions, sliced
  • 80 g diced bacon
  • 2 tbsp sage, roughly chopped
  • 1 celeriac (approx. 400 g), cut into 3 cm cubes
  • 2 dl beer (e.g. Amber)
  • 1 dl meat bouillon
Sage crunch
  • 2 tbsp sage, finely chopped
  • 1 tbsp olive oil
  • 3 tbsp panko breadcrumbs or regular breadcrumbs
Tools
  • For a wide casserole dish with a lid
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And that's how it's done
And that's how it's done
Meat
Season the knuckles and dust with flour. Heat a little oil in the dish, fry the knuckles in batches for approx. 3 mins. each side, remove. Wipe the cooking fat from the pan.
Braise
Gently fry the bacon lardons in the roasting pan on a medium heat until they turn crispy. Add the onions, celeriac and sage and sauté for approx. 5 mins. Pour in the beer and stock, bring to the boil, reduce the heat. Return the meat to the roasting pan, cover and braise in the centre of an oven preheated to 160 °C for approx. 1½ hrs. Take out of the oven, remove the lid. Increase the heat to 220°C.
Sage crunch
Mix the oil, breadcrumbs and sage and spread over the meat. Gratinate the knuckles in the centre of the preheated oven for approx. 10 mins. until the sage crunch is crispy.