Pork Knuckles with Peas

This is a very traditional dish, made a little less heavy by adding apples and fresh peas in addition to the salty meat and the dried peas.

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

1 large lightly salted pork knuckle, about 3 pounds/1 ½ kilos

½ pound/225 grams dried peas, combination of green and yellow

2 apples, peeled and chopped

1 red onion, chopped

2 cups/5 dl apple juice

1 bay leaf

½ pound/225 grams fresh og frozen green peas

Apple cider vinegar, optional

PREPARATION:

• Rinse meat.

• Add peas with water and leave over night. Pour off the water.

• Add peas, apple, onion, bay leaf and apple juice to a pot or an oven-proof dish. Add just enough water to cover the peas. Place the pork knuckle on top. Cover with foil.

• Bake in the oven for 2 1/2 hours at 350 F/ 175 C, the last 45 minutes without the foil.

• Stir the fresh peas into the pea mixture. Mix hard, so the cooked peas start to disintegrate a little. Season with vinegar to taste.