JARRET DE PORC


  • 1.5 kg (3,3 lbs) uncured pork knuckle
  • green celery
  • 150 g (0,33 lbs) green leeks
  • 2 bay leaves
  • 4 crushed garlic cloves
  • 4 carrots in mirepoix
  • 2 large onions cut in mirepoix
  • 1 teaspoon of salt
  • thyme
  • 2 cloves
  • a few pepper berries

Place all the aromatic garnish in a large cast iron casserole dish.

Place the pieces of shank on top, cover with water and salt.

Cook slowly at a very low boil, cover for about 2 hours.

When cooked, the meat is tender and tender. The flesh comes off on its own.

Separate the meat from the rind and bones.

Serve with baby potatoes, in a salad with chopped shallots, vinaigrette and flat-leaf parsley or as a stew surrounded by vegetables.

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