Pork Knuckle Head Cheese
German cooking is full of delicious recipes — give head cheese a try! To make it really tasty, add some lean meat along with the knuckle. This recipe has been tested time and again: it sets up firmly and slices beautifully. I use baking molds — any shape and size will do. (Head cheese, or "sülze," is a German-style set meat terrine.)
Marikusya
Recipe author
Pork Knuckle Head Cheese
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 45 %
19 g
Fats 55 %
23 g
Carbohydrates 0 %
0 g
283 kcal
GI:
0
/
0
/
0
- Scrape the knuckle clean, wash it well, and put it in a pot. Wash the meat too and add it to the knuckle. Cover with water, season with salt, add one clove of garlic, and boil until the meat starts to fall off the bone.
- Transfer the meat and knuckle to a bowl and cut into small pieces.
- Pour a little of the cooking broth (about 100 ml) into a small bowl, season with pepper, press in a clove of garlic, and stir. Strain this seasoned mixture through a fine sieve and pour it over the meat.
- Sprinkle in the gelatin after the broth and stir.
- Line a mold with plastic wrap or a clean bag and pack the meat in firmly. Refrigerate the head cheese overnight.
- And here's the beautiful, delicious dish you get from a pork knuckle!
- Serve it to your family and enjoy!
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
- Pork knuckle - 294 kcal/100g
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