Einsbein - Knee Pork I and II

Einsbein - Knee Pork I and II
Ingredients:

2 pounds of fresh pork knee,cut in half by length or 4 pieces in large slices
Seasonings:
2 grams of salt for every pound of meat2 spoons (soup) of mustard1 teaspoon (tsp) paprika spice1 tablespoon (coffee) shallow white pepper1 teaspoon (tsp) grated gingerOne or two glasses of dry white wine1 cup of lemon juice or vinegar to wash the pork knuckle4 cloves of crushed garlic, cored. removed before cooking2 bay leaves or ½ teaspoon (coffee) bay ground1 lady finger pepper seeded and white ribs without the sting1 pinch of nutmeg (optional)1 bunch of parsley and chives integers

Other Ingredients:

2 red bell peppers, chopped into strips1 green chilli, skin chopped into strips1 yellow pepper chopped into stripsTake the seeds from peppers and rib white bitter½ pound of grated onion2 tablets of broth1 large cup water, or necessary½ pound tomatoes, peeled, seeded
 spices from the broth of pork knee
½ cup of corn oil or lard



How to Prepare:
Wash pork knees with running waterAfter washing with lemon juice,
Put salt add the mustard, paprika, black pepper, nutmeg, the ginger bay leaves without cutting the garlic cloves, pepper finger girl, and whole bunch of parsley, washedwhite wine.
Leave knees pork in seasoned for 12 hours.
Fry in lard knees pork, add the chopped tomatoes, onion, broth and seasoning.
After sauté well, add the water and broth, simmer on low heat for two hours, or until meat is tender and sauce thick.
 Remove the skin of the green peppers and cut into thin strips.The skin of the green pepper is removed because it is indigestible.
 Ten minutes before removing the pan from the heat, add all peppers
Follow up:
Cooked whole potatoes, sauerkraut, sausage, sausage and enough mustard, all on the same plate.

Einsbein II
Ingredients:
4 knees fresh pork, cut into large slices or in half,2 liters of cold water.
Other Ingredients.2 medium potato for each personSauerkraut (pickled cabbage)Pork sausageWhite sausagesMustard to taste
How to Prepare:Rinse the meat (pork knuckle), take all the pieces of boneremaining in carne.Sem take other large bone.
Place in a pressure cooker without salt and spices without, for 30 'to 40' minutes.Allow to cool in the pan.
If not cooked again lead to fire for 10 'minutes.
Do the same procedure as above.
For each person: put in the dish, two or three slices of kneeover mustard, and around two potatoes, one (1) wedge of sausage,Two (2) spoons (soup) of sauerkraut, one (1) wedge of white sausage.
To Serve:
Do not place pile, is an ingredient of the other side.