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Pork knuckles to beer

ingredients

servings

6

Iodized salt

to taste

Black pepper

to taste

Dry rosemary

to taste

Dried thyme

to taste

Fresh sage

1 teaspoon

Beer

500 fl oz

Leeks

1 unit

Onions

2 unit

Pork leg, lean meat

500 oz

second courses from Italy

Pork knuckles to beer

Pork knuckles to beer

with meat with gluten

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pork knuckles to beer

Cooking in beer gives a strong flavor and delicate at the same time

Pork knuckles to beer step 1

step 1

I cook in the pan shins, around them several times until they take a nice golden color.

Pork knuckles to beer step 2

step 2

Meanwhile peel the onions and cut into pieces and wash the leeks well, then I do it touches. I prepare the bouquet garni.

Pork knuckles to beer step 3

step 3

I transfer the shins in the slow-cooker, put onions and leeks, add the bouquet garni and from the beer.

Pork knuckles to beer step 4

step 4

Salo and grind of pepper, then also add a bouillon wire, the shins have to cook in enough liquid but not enough to cover them.

Pork knuckles to beer step 5

step 5

Imposed on the temperature and cooking times and at this point I can forget.

Pork knuckles to beer step 6

step 6

Once the shins cooking are ready for the table. As for the sauce, I can blend the bottom of onions and leeks with a little 'of the advanced liquid and serve with the meat.

Pork knuckles to beer step 7

step 7

The rest of the filter, I do to reduce the fire and I keep it in the cold so long as gels. Then I make portions to keep it in the freezer as if they were nuts.

Pork knuckles to beer step 8

step 8

Nothing to do with those packed. It only takes a little bit to enhance a sauce, the broth of a risotto, or to enrich a roast.

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