Recipe: Smoked Pork Knuckle

Name: Smoked Pork Knuckle
Prep time: 45 min
Cook time: 180 min
Total time: 285 min
Yield: 5 servings
Ingredients: 1 beautiful artisanal smoked pork knuckle; 200 g (7 oz) of blonde peas from the Planèze or chickpeas soaked the day before.; 120 g (4.25 oz) of crosnes (rubbed in a cloth with coarse salt then rinsed).; for the broth; 3 large carrots peeled and cut into thick sticks; 1 onion studded with 3 cloves; thyme; 2 bay leaves; a little sliced ginger; 20 g (0.7 oz) of dried porcini mushrooms.

By chef patrick Asfaux 4.6/5 (5 reviews) · 🍳 9 made it

Prep 45 min

Cook 180 min

Rest 1h

Total 4h45

Servings 5 serv.

Ingredients for 5 servings

Adjust for

servings

1 beautiful artisanal smoked pork knuckle
200 g (7 oz) of blonde peas from the Planèze or chickpeas soaked the day before.
120 g (4.25 oz) of crosnes (rubbed in a cloth with coarse salt then rinsed).
for the broth
3 large carrots peeled and cut into thick sticks
1 onion studded with 3 cloves
thyme
2 bay leaves
a little sliced ginger
20 g (0.7 oz) of dried porcini mushrooms.

Step-by-step directions

The Day Before

1 Soak the blonde peas or chickpeas in a large amount of water and try to change the water 3 times in 12 hours.
In the Morning.

2 In a large pot pour 4 liters (4.25 qt) of water, add the garnishes and your knuckle and place your peas in a large tea strainer.

3 Cook for 2 hours 30 minutes over low heat.

4 15 minutes before the end, salt lightly, remove 1 liter (1.1 qt) of your broth, pour it into a saucepan, bring to a boil, add the crosnes for 10 minutes of cooking then turn off the heat and cover.

5 Drain your broth and keep the carrot sticks, then serve on beautiful large plates with the peas at the bottom, 2 beautiful slices of knuckle and the carrots and crosnes arranged around, then drizzle with your hot broth.
The remaining broth will be served in the evening with the addition of angel hair pasta.
thank you to my friend Henri Bouniol who cultivates in the heart of the volcanoes of Auvergne these exceptional blonde peas which even appear on the menu of a 3 star restaurant (Bras in Laguiole).
http: //cultures-de-planeze.fr