Pork Knuckle with Paprika Roasted Potatoes

1. Cooking the pork knuckles

front pork knuckle - halves 4 lb (1800 g) • salt • water

Wash knuckles and cook them in salted water until almost tender (for about 2 hours). When you cook in the pressure cooker, knuckles will be done within 40 minutes.

2. Roasting the pork knuckles

ground red paprika 2 tsp • garlic 6 cloves • salt 1 tsp

Take knuckles out of the pot and place them into the baking tin. Brush them with ground red pepper, pressed garlic, season with salt and pour in broth (about 250 ml).

3. 

Bake in the hot oven for about 30-40 minutes. Occasionally pour them over with gravy or pour in a little more broth.

4. Paprika roasted potatoes

onion 4.25 oz (120 g) • pork lard 0.75 oz (20 g) • potatoes 1.8 lb (800 g)

Peel onion, chop it and cook in lard. Peel potatoes, wash them and slice.

5. 

salt 1 tsp • ground red paprika 1.5 tsp • water 10 tbsp (150 ml)

Put potatoes in pot where onion is cooked, season with salt, sprinkle with ground red pepper and pour water or broth in.

6. 

Braise covered for 15-20 minutes. Frequently stir to prevent from burning. We can pour in a little more broth if needed.

7. 

Serve the knuckle with potatoes, sour cucumber and chili peppers.