Oven-baked pork knuckle
Based on the recipe of my godmother Krisi
1 pork knuckle
Black pepper, coarse salt
1 kg of potatoes
1 bunch of spinach
6-8 medium mushrooms
Olive oil and salt
1 tablespoon fresh mint, parsley and dill
1 teaspoon dried parsley and mint
Wash the pork and boil in a deep pan with the carrot, onion, 1-2 bay leaves and a few peppercorns. Add salt and simmer until the meat is well cooked and tender (about an hour and a half). The water should be just enough to cover the meat.
Scrub the potatoes and, without removing the skin, cut into halves or leave them whole if small enough. Wash and cut the spinach into strips, mushrooms into quarters. Mix all the vegetables in a baking dish.
When the meat is cooked, place it in the middle of the dish. Pour a little of the broth over. Season with herbs and cover tightly with foil.
Roast the pork knuckle at 200°C, until the potatoes are ready. Then remove the foil and continue cooking for 15-20 minutes. Sprinkle with dill or parsley before the presentation.