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Beef and Pork

Mini-Pork Knuckle with Barley and Chanterelle Mushrooms in a Cream Sauce

Mini-Pork Knuckle with Barley and Chanterelle Mushrooms in a Cream Sauce

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Single portion

  • pork knuckle 200g
  • barley 30g
  • chanterelle mushrooms 20g
  • Dijon mustard10g
  • coarse-grained mustard 10g
  • 1 medium-sized onion
  • 1 carrot
  • celeriac 100g
  • rape-seed oil 1 liter
  • dill  10 g
  • parmesan  10g
  • cream (35% fat) 50g
  • Romanesco  30g 
  • garlic60g
  • butter 30g
  • white wine 12cl
  • 1/6 vanilla pod
  • thyme
  • salt, pepper to taste 

Coarsely chop the garlic, carrot, onion, celeriac and brown in a pan without oil. Place the vegetables and the pork knuckle in a roasting tray. Add the thyme, salt and pepper. Add the oil until the pork is covered. Roast for one-and-a-half hours at 150°C . Then cover the tray with aluminum foil, lower the temperature to 130°C and roast for another three hours. 

To make the sauce, mix the white wine, the mustard and the cream. Bring to a slow boil until the sauce is creamy. Add the vanilla, salt and pepper. 

Sautee the chanterelle mushrooms in butter with the garlic and the chopped thyme. Then add some cream and salt to taste.

Blanche the romanesco and brown it in butter.

Boil the barley in salt water for 30 minutes until it is al dente. Stir in the chopped dill. Drain the water and add butter and parmesan shavings.  

Serve hot.

This recipe comes to us courtesy of head chef Jaak Hiibus of the Kaerajaan restaurant.

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