Pork Knuckles Au Madere

Remove the stilts from the refrigerator 120 minutes before braising. Leave at room temperature. Tie the stilt at the beginning with kitchen string so that it does not bulge during roasting. Cut the skin on the side with a sharp knife.

Cut the onions into slices and the garlic into slices. Crumble the bay leaves by hand.

Season the stilton, turn it to the other side in the flour, and pat it down so that just a touch sticks. In a roasting pan or large skillet, warm a tiny bit of clarified butter. Sauté the stilton, turning, over low heat. Remove, set aside with lid closed.

Add onions, garlic and bay leaf to frying pan. Saute, turning, for ten minutes until soft. Extinguish with wine and cook.

Place the stilton on the bed of onions. Extinguish with a good third of the Madeira. Cover and simmer for about an hour, gradually adding the remaining Madeira. If you like a lot of sauce, add a little bit of hot soup.

Just before serving, pour the braising liquid into a sauce pan. Bring to the boil and add three to four tablespoons of soup. Dice the cold butter and add it little by little.

Let it melt while turning and swirling the pan. As soon as the sauce is glossy and slightly thickened, season strongly with salt and freshly ground pepper.

Arrange stilton on warm plates. Pour the sauce over them and garnish with coarsely chopped parsley.

Related Recipes:

Cured Knuckle of Pork with Baked Potatoes1. boil the stock with 150-200 ml of water in a roasting pan. Pour in the stock and cook quietly for 5-6... Pork Knuckle with Braised CabbageRoasted pork knuckle: Preheat the oven to 200 °C. Score the pork rind of the pork knuckle in a diamond shape... Pheasant in the Style of the ChefSeason the pheasant from the inside with salt and pepper and form a few pieces of butter inside. Then wrap... Stilton Pumpkin StewFor the stilton-pumpkin stew, first prepare the stilton. To do this, peel an onion and lard it with cloves... Celery Soup with StiltonPeel the celery, cut away the root end. Set aside beautiful light green and yellowish leaves and the heart of... Roasted Veal Shanks with Olives and SageRemove the veal shank and cut it into the individual muscle parts. Peel and dice the carrot, onion and celery... Spice Crust Roast with Apple SlicesFor the spiced crusted roast with apple slices, first preheat the oven to 130°C. Pour the veal stock into a... Roast Pork Loin with Oranges and CeleryRub the pork loin with salt and pepper. Lace with cloves. Heat clarified butter in a roasting pan and brown... Roasted Partridges – Perdreaux RÂtisJust before preparing the partridges, first pluck them, gut them and put the liver in again. Singe with a... Wysse Suure MockeSeason the meat with salt and pepper. Bring the apple cider, vinegar and all the vegetables and spices to the...