Main course
Pork knuckle with baked vegetables
A salad based on a mix of lettuce, tomato, onion, and cucumber, with olive oil, balsamic vinegar or classic vinaigrette will complement the flavour of the dish perfectly.
Ingredients
- 2 ZM Pekpol Ostrołęka baked pork knuckles
- 1 kg young potatoes
- 1 sweet potato
- 5-7 young carrots
- 1 bunch green asparagus
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- salt, pepper
Preparation
Scrub the potatoes and boil them in salted water until semi-soft. Peel the sweet potato and cut it into larger bars (1.5 cm thick fries). Wash and clean the carrots. Wash the asparagus and cut off their woody ends (usually 2-3 cm).
Grease a large baking tray or heatproof dish with olive oil. Put all the vegetables. Cover and bake in the oven at 180°C for approximately 20 minutes. Next, remove the cover, raise the temperature to 200°C, pour over the butter and bake with the fan on for another 5 minutes. Take out the vegetables and sprinkle with salt and freshly ground pepper.
Bake the pork knuckles at the same time in a separate dish (follow instruction on the packaging).