To discover the Beer Braised Pork Knuckle, a great dish of the Central European tradition, now a must in all Italian breweries, we went to the Baladin in Piozzo. Together with Teo Musso and chef Christian Meloni Delrio we filmed the recipe served for more than 25 years by the historic Piedmontese craft brewery. Long cooking times, quality ingredients, delicious condiments and side dishes, and of course a great Stout beer as in the original Schweinshaxe.
In collaboration with Birra Baladin www.baladin.it/en/
Salamoia/Brine
Acqua/ Waterb 1l
Sale/Salt 35 g
Zucchero canna/Brown sugar 60 g
Chiodi garofano/Cloves
Zenzero/Ginger 40 g
Cannella intera/Cinnamon qb/to taste
Foglia di alloro/Bay leaf qb/to taste
Pepe nero/Black pepper qb/to taste
Scorza di limone/Lemon zest qb/to taste
Rosmarino/Rosmery qb/to taste
Salvia/Sage qb/to taste
Stinco brasato/Braised Pork Knuckle
Stinchi di maiale/Pork hocks 4
Cipolla dorata/Brown onion 1
Pelati San Marzano/San Marzano peeled tomatoes
Confettura ciliegie/Cherry jam 90 g c
Birra Baladin Leön (stout beer) 0,75 cl
Frutti rossi/Red currants 120 g
Spicchio d’aglio/gloves of garlic 1
Sale/Salt q.b. to taste
Pepe/Pepper q.b.
Zenzero in polvere/Ginger Powder q.b.
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14 сен 2023
