Pork knuckle saltison with garlic
Composition / ingredients
12
servings:
Cooking method
1. In a saucepan, put salt, pepper, bay leaf, peeled carrots,
onion and pork knuckle (can be pre-soaked in cold water for 30
minutes). Pour cold water over everything and put it to boil.
2. As the broth boils, remove the foam and turn down the fire.
3.Cook until ready. As soon as the pulp starts to move away from the bone, it means it's ready,
remove from heat.
4. Remove the meat from the broth and cut into small pieces. Add garlic to the meat, ground pepper to taste, mix.
5. We wrap the meat in cheesecloth and put it in a saucepan under pressure.
6. We put it in the refrigerator for 1 day.
7. We take out, slice and enjoy!
The caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Black pepper peas - 255 kcal/100g
- Onion - 41 kcal/100g
- Table salt - 0 kcal/100g
- Pork knuckle - 294 kcal/100g
