Recipe: Smoked Pork Knuckle with Melting Carrots

Name: Jarret de porc fumé carottes fondantes
Prep time: 120 min
Cook time: 90 min
Total time: 270 min
Yield: 4 portions
Ingredients: 1 beau jarret de porc fumé artisanal8 carottes de mielles non lavées (Créances par exemple) moyennes épluchées3 échalotesun peu de gingembre râpédans une boule à théthym, laurier, poivre de Timut un anis étoilé2 gousses d'ail fumé d'Arleux3 cuillers à soupe de moutarde forte50 g de miel d'acacia de nos régions30 g d'amandes effilées et torréfiées50 g de beurre de barattesauce soja

By chef patrick ★ ★ ★ ★ ★ 4.4/5 (7 reviews) Other dishes

Prep 120 min

Cook 90 min

Rest 1h

Total 4h30

Servings 4 serv.

Ingredients for 4 servings

1 beautiful artisanal smoked pork knuckle
8 meadow carrots unwashed (Créances for example) medium peeled
3 shallots
a little grated ginger
in a tea ball
thyme, bay leaf, Timut pepper and star anise
2 cloves smoked garlic from Arleux
3 tablespoons strong mustard
50 g acacia honey from our regions
30 g sliced and toasted almonds
50 g butter from a churn
soy sauce

Step-by-step directions

1- In a large pot with cold water, place your knuckle, your carrots, your tea ball, the shallots and 2 cloves of smoked garlic unpeeled, add 5 liters of water then count 1 hour 45 minutes after boiling with slow cooking, constantly removing impurities.

2- Remove the shallots and garlic then extract the pulp, crush everything well and mix with your three tablespoons of strong mustard (sauce served separately).

3- Drain your carrots and cut them into batons then in a pan brown them in butter then with the honey and a splash of soy sauce.

4- Peel your knuckle, serve it in slices on well-heated plates, the honeyed carrot batons around it sprinkled with almonds, the mustard sauce on the side.

Jarret de porc Plats en sauce Ail noir Ail fumé d'arleux