Pork Knuckle with Red Horn Peppers

Pork Knuckle with Red Horn Peppers

Pot: 6lt 28cm

Cooking Time: 90'
Total Time: 120'
Servings: 4

Ingredients:
1.5kg pork knuckle
1 tbsp honey
2 Florina peppers
1/2 bunch parsley
2 carrots
2 onions
5 cloves of garlic
1 sprig rosemary
1 tbsp paprika
1 tbsp salt
1 tsp pepper
1 tbsp mustard
2 green apples
6 tbsp oil
50g white wine

Procedure:
Take the 6lt 28cm pot and turn on the stove to 7. Once the indicator reaches the steak mark, open and place the dry meat inside. Close the lid and let it sear for 3 minutes. Open, turn it to the other side, and sear for another 3 minutes with the lid closed. Extinguish it with wine and add whole carrots, onions in large pieces, garlic, salt, and pepper, peppers in large pieces, rosemary, apples in pieces, and parsley. Lower the heat to 2 or 3. Mix 6 tablespoons of oil with the mustard and stir with a brush. Brush the meat with this mixture and pour the remaining mustard over our ingredients. Add paprika on top. Close the lid and set the audiotherm for 1.5 hours on the carrot mark. Once the indicator reaches the carrot, our food will be cooked for one and a half hours. Open and remove the meat to a platter. Blend the juice with the peppers, carrots, apples, and onions in a blender as a sauce with the honey. Serve.
Enjoy your meal.