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German Knuckle with Mustard Sauce

Preparation Time:   15  (mins)
Cooking Time:   130  (mins)
Cooking Method:   Braise
Cook level:   Normal


Frozen cured pork knuckle 750 g1pc, defrosted
Onion(s) 1 pc [sliced]
Carrot (s) 1 pc [small, sliced]
Celery 2 sticks [sliced]
Bay leaves 1 pc
Cooked cabbage & mashed potato [for serving]


Premium Oyster Sauce 2 1/2 tbsp
Mustard powder 2 tbsp
Corn starch 2 tsp
Water 250 ml
Premium Oyster Sauce 2 tbsp
Beer 125 ml
Water 3 L

  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.

Tag: Pork knuckle

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