Wädele

Method

Place the pork knuckle in a large pot and cover with cold water, bringing to the boil before draining and rinsing under cold water to remove impurities. Return the cleaned knuckle to the pot with the measured water, add quartered onions, cut carrots, celery, bay leaves, thyme, peppercorns and salt. Bring to a simmer and cook gently for approximately three to three and a half hours until the meat is very tender and falling from the bone. Remove the knuckle and strain the cooking liquid, discarding vegetables and aromatics, then skim any fat from the surface. Serve the hot pork knuckle with boiled potatoes, traditionally accompanied by mustard and horseradish sauce, with some of the reduced broth spooned over.