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German Knuckle with Mustard Sauce

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    Source: hk-kitchen.lkk.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B6, B9, D
    MineralsIodine, Fluorine, Manganese, Silicon

    Ingredients Jump to Instructions ↓

    1. 750 g 1pc, defrosted

    2. 1 pc

    3. 2 sticks 1 pc Cooked cabbage & mashed potato

    4. 2 1/2 tbsp Mustard powder

    5. 2 tbsp Corn starch

    6. 2 tsp Water

    7. 250 ml Stock

    8. Premium Oyster Sauce

    9. 2 tbsp Beer

    10. 125 ml Water

    Instructions Jump to Ingredients ↑

    1. Cook pork knuckle in boiling water for 15 minutes. Drain.

    2. Bring stock to the boil. Add onion, carrot, celery and bay leaf. Boil again and add pork knuckle. Cook on low heat for about 2 hours until pork knuckle is tender. Take out and keep warm.

    3. Heat through sauce mix. Serve pork knuckle with mustard sauce, cooked cabbage and mashed potato.

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