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  • Pork Knuckles with Peas
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    By Andreas Viestad

    Pork Knuckles with Peas

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    This is a very traditional dish, made a little less heavy by adding apples and fresh peas in addition to the salty meat and the dried peas.

    Serves 4

    PREPARATION:

    • 1 Rinse meat.
    • 2 Add peas with water and leave over night. Pour off the water.
    • 3 Add peas, apple, onion, bay leaf and apple juice to a pot or an oven-proof dish. Add just enough water to cover the peas. Place the pork knuckle on top. Cover with foil.
    • 4 Bake in the oven for 2 1/2 hours at 350 F/ 175 C, the last 45 minutes without the foil.
    • 5 Stir the fresh peas into the pea mixture. Mix hard, so the cooked peas start to disintegrate a little. Season with vinegar to taste.
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  • This is a very traditional dish, made a little less heavy by adding apples and fresh peas in addition to the salty meat and the dried peas.

    Serves 4

    PREPARATION:

    • 1 Rinse meat.
    • 2 Add peas with water and leave over night. Pour off the water.
    • 3 Add peas, apple, onion, bay leaf and apple juice to a pot or an oven-proof dish. Add just enough water to cover the peas. Place the pork knuckle on top. Cover with foil.
    • 4 Bake in the oven for 2 1/2 hours at 350 F/ 175 C, the last 45 minutes without the foil.
    • 5 Stir the fresh peas into the pea mixture. Mix hard, so the cooked peas start to disintegrate a little. Season with vinegar to taste.
    Print Friendly
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