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Description

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List of All Ingredients

 

SUMMARY

Ingredient 8-slice 12-slice 16-slice 25-slice 40-slice
butter 75 125 165 100 125
broth 220 380 450 300 380
balsamic vinegar 25 40 50 30 40
honey 30 50 65 40 50
salt 1.5 2.5 3.5 2 2.5
fresh thyme 25 40 50 30 40
fermented cucumber 4 6 8 5 6
pickled horseradish 45 75 100 60 75
white wine 250 400 500 300 400
onion 570 950 1300 750 950

[wpv-conditional if="( $(sutesi_ido_overall) ne '' )"]Baking time: [wpv-post-field name='sutesi_ido_overall'] min [wpv-post-field name='sutesi_ido_overall'] °C[/wpv-conditional]    [wpv-conditional if="( $(fagyasztasi_ido_overall) ne '' )"]Freezing time: [wpv-post-field name='fagyasztasi_ido_overall'] hour(s) [wpv-post-field name='fagyasztasi_homerseklet_overall'] °C[/wpv-conditional]

Recipe

 

Paste ingredients

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
butter g 75 125 165 100 125
broth ml 220 380 450 300 380
balsamic vinegar g 25 40 50 30 40
honey g 30 50 65 40 50
salt g 1.5 2.5 3.5 2 2.5
fresh thyme g 25 40 50 30 40
fermented cucumber pcs 4 6 8 5 6
pickled horseradish g 45 75 100 60 75
white wine ml 250 400 500 300 400
onion g 570 950 1300 750 950

Place the pork knuckle in a large saucepan, cover it with water and bring it to a boil together with the whole peppercorns, bay leaves, the onion, garlic and half the bunch of rosemary, but without salt (the pork knuckle is salty enough by itself).

When the meat gets soft, take it out from the stock. Let the pork knuckle cool, discard then mince its skin and greasy parts. Take the meat apart to its fibres.

Boil the stock until it is thickened, then filter it.

Stew the shallot on some butter, add some white wine and boil it together.

Mix the tored meat, the reduced stock, the minced skin and greasy parts and the shallot. Season it with salt and the remaining fresh rosemary, then placing this mixture into the mould freeze it overnight.

 

Fermented Cucumber-Marmalade

Stew the onion in some butter, pour the stock and the balsamic vinegar onto it. Slow-cook it with salt, honey and thyme until it becomes a caramel colour liquid.

When cooled mix it with the horseradish and the chopped fermented cucumber. Fill the paste with this.

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Read & Watch

Check out our How-to page for a quick revision of the technology.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

Need help?

Check out our How-to page for a quick review.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

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Fermented Cucumber-Marmalade

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