with Griddled Black Pudding
In a pan, bring to the boil, Cider, Bay Leaves, Onions Carrots and 1 of the apples roughly chopped, for aprox 20mins,
Add the Knuckle (Scored and studded with cloves)
Simmer until cooked tender and juicy.
Remove and rest.
Strain the stock and set aside for later.
Peel and core the remainding apples, cut into wedges and place in acidulated water (water and lemon wedges)
Brush some stock over the knuckle and place in an oven pre heated at 175 degrees. for about 30mins or until golden brown.
Strain the apples, heat a nob of butter in a pan and colour the apples,remove and keep warm.
Griddle the black pudding in some butter and oil,until crispy on top and juicy. remove rest and keep warm.
In a pan, reduce the rest of the stock until a coating consistancy is achieved.
To assemble the dish: Carve the knuckle into thick slices, layer the apples and black pudding around the pork and coat with the reduced jus. Enjoy with a nice glass of cider and crusty cob or bloomer bread and butter.
Pork Knuckle (small/medium knuckle serves 2-3 people)
Bury Black Pudding (1 horseshoe)
Dry Cider (1-1 1/2 Litres)
Bay Leaves (1 - 2)
Onion (2 roughly chopped)
Cooking apples (3 medium sized )
Carrots (3 small, peeled, roughly chopped)
Cracked Black Pepper ( to taste)
Cloves (enough to cover the knuckle)
Block of best butter (cut into nobs)
Salt (to taste)
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