Ingredients:
2 pounds of fresh pork knee,
Cut in half by length or in 4 parts or in large rounds
Spices:
2 grams of salt for each pound of meat (1 tablespoon) for each pound of meat
2 tablespoons of mustard
1 teaspoon of spicy paprika
1 tablespoon white ground coffee
1 teaspoon grated ginger
1 or two glasses of dry white wine
1 glass of vinegar to wash the pig's knee
4 cloves of crushed garlic, if it is old remove the kernels before cooking
2 bay leaves or ½ teaspoon ground coffee
1 fingertip seedless pepper and without white veins chopped
1 pinch of nutmeg (optional)
1 bunch whole parsley and chives
3 blackheads from India
Other Ingredients:
2 red peppers, chopped into strips
1 green bell peppers, without stripped skin
1 yellow pepper chopped into strips
Take the seeds of the sweet peppers and the white bitter vein
½ pound grated or chopped onion
2 tablespoons beef broth
1 large glass of water, or whatever
½ pound tomatoes, without skins, without seeds
The broth of the pork knee seasonings
½ cup of corn oil or lard
Way of preparing:
Thoroughly wash the pig's knees in running water
Then wash with vinegar.
Put the pork knee in a large bowl with the seasonings:
With salt, mustard, paprika, black pepper, nutmeg, ginger, uncut bay leaves, crushed garlic cloves, finger pepper, lasagne, whole parsley, washed and white wine.
Leave the pork knees in the seasoning for 12 hours, inside the refrigerator.
Then fry the pork knees in the lard, add the chopped tomatoes, the onion, and the broth of the seasoning.
After braising well, add water and broth, let cook over low heat for two hours, or until the meat is tender, and thick sauce.
Remove the green pepper skin and cut into thin strips. see below
The skin of the green pepper is removed because it is indigestible.
Ten minutes before removing the pan from the heat, add all the peppers
Follow up:
Whole cooked potatoes, sauerkraut, sausage, sausages and plenty of mustard, all in the same dish.
How to Take the Green Pepper Skin:
To prick a fork in the peppers lead to the strong fire, turning from time to time, until the whole skin is burnt.
Allow to cool, remove the skin under the tap, then cut into thin strips.
Einsbein II
Ingredients:
4 knees of fresh pork, cut into large slices, or in half,
2 liters of cold water.
All the seasonings of the I option
Other Ingredients.
2 medium potatoes for each person
1 serving sauerkraut 2 to 3 tablespoons (soup) (canned cabbage)
1 slice of pork sausage
1 white sausage
Mustard to taste
Way of preparing:
Wash the meat well (pig's knee), remove all bone pieces
Which remained in the flesh. Without taking away the other big bones.
Put in the pressure cooker with the seasonings leave cooking for, for 30 'to 40' minutes.
Allow to cool inside the pan.
If it did not cook bring it back to the fire for 10 minutes.
Do the same procedure as above.
For each person: put on the plate, two to three knee rings
Over mustard, and round two potatoes, 1 (one) gomo of sausage,
2 (two) spoons (soup) of sauerkraut, 1 (one) white sausage gum.
Serving Mode:
Do not put heaps, it's an ingredient next to each other.
Einsbein III
Pork Knee Roasted with Pururuca Leather
1 large 1-kilo knee
2 cans of black beer leave sugar
2 cans of cold water
Spices:
The same seasoning as the first recipe
Way of preparing:
Put in a large ordinary pot, knee to water a black beer and all seasonings.
Bring to the heat for 20 'to 30' minutes, or until precooked without undoing, let cool.
Place on a baking sheet with the broth and another beer and a can of water.
Bake 4 to 6 hours, sprinkle occasionally with the liquid from the baking dish as you dry it, pour in more hot water, or dilute beer (half a half)
As soon as it's golden it's ready
Note:
To make pururuca throw boiling oil on top of the leather.
CAUTION The above method is dangerous, only for those who have practice, or professional in the area.
Place the knee in the center of the table, with no one nearby (which sneezes), pour the hot oil with a shell until pururucar,
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