Pork knee with salad and spicy plum sauce

Last Updated on August 5, 2024

Who does not want to fast in February, will definitely love our roast pork knuckle. We spiced it up with a spicy plum sauce with ginger and garlic and lightened it up with a delicious pleasantly sour coleslaw. To make it as tasty as possible, you can try the SOUS-VIDE PORK KNEE from ŘEZNICTVÍ SLOUPNICE s. r. o. In 2020, it was awarded the prestigious quality label Regional Food in the Pardubice Region. What is the uniqueness of this meat delicacy? First of all, it is the use of the SOUS-VIDE method, or the modern method of preparing food in a vacuum. Moreover, without the use of preservatives. Therefore, the meat retains its own juices and well stretches the spices. In addition to the perfect taste, another advantage is the fact that the fat is not overcooked during preparation.

Ingredients:

Number of servings: 4 servings 1 pk Sous-VIDE BEER KNEE, SLOUPNICE RESERVOIR s.r.o. 3 pcs garlic cloves finely 400 g plum paste 250 g red cabbage 250 g white cabbage 150 g mayonnaise 100 g coarse grain mustard 100 g mustard 100 g carrots 30 g of sugar 20 g of ginger sparingly 2 dl red wine 1 tbsp of apple cider vinegar 1/2 tsp of chilli

Procedure:

First, make the sauce; sauté the ginger in the oil, slowly for at least 5 minutes. Add the garlic and sauté for another 2 minutes. Pour in the wine and add the roux. Simmer gently for 10 min. Season with salt and chilli and leave to cool.

Pack the knees and place on a baking tray with the brine and bake at 120 °C for 15 minutes, then increase the temperature to 200 °C and bake until golden.

Make a salad; chop the cabbage into fine noodles, grate the carrots coarsely. Mix the carrots, cabbage and mayonnaise in a bowl and season with salt, sugar, vinegar and mustard. The mustard is easy to prepare. Mix full fat mustard with coarse grain mustard 1:1.

Serve individual portions of knees topped with the sauce, accompanied by a salad, preferably with fresh bread.

Recommendation:

Recipe for article: RECIPES WITH REGIONAL FOOD – February

Note:

Source: regionalfood.cz