Pork knuckle with porcini mushrooms

Ingredients

• 2 pork knuckles
• 1 bay leaf
• salt, freshly ground black pepper
• 100 g dried white gibs
• 400 g pork tenderloin with fat
• 2 large onions
• olive oil
• 2 yolks
• 3 art. l. Dijon mustard
• 2 tsp honey
• 1 st. l. allspice peas
• mashed potatoes for serving

Cooking

Step 1

Put the knuckle in a large saucepan, cover with boiling water, add salt, bay leaf and peppercorns. Bring to a boil, remove the foam, cook over low heat for 1 hour.

Step 2

Soak the mushrooms in warm water for 30 minutes, boil in the same water for 20 minutes, rinse, chop.

Step 3

Turn the pork pulp through a meat grinder. Cut the onion into small cubes, fry in oil, 5 minutes. Add meat, fry over high heat, breaking up lumps of minced meat with a fork, 5-7 minutes.

Step 4

Add mushrooms, sauté, stirring, for another 5 minutes. Salt, pepper and chill.

Step 5

Preheat the oven to 220-240°C. Remove the shank from the broth (you won't need it) and carefully remove the bone so that the meat does not fall apart. Whisk the yolks with salt, pepper, honey and mustard. Continuing to beat, pour in a little oil to get a homogeneous mass.

Step 6

Start the shank with minced meat, coat with honey-mustard mixture, place in a baking dish, bake for 20 minutes. Serve with mashed potatoes.