Directions
- 1Tie the pork knuckles to wooden spoons.
- 2Place the tied pork knuckles in a large cauldron.
- 3Pour in cola and water into the cauldron.
- 4Boil for one hour.
- 5Add onion, carrot, whole black pepper, bay leaves, garlic, and salt to the cauldron.
- 6Boil for another two hours.
- 7Remove the boiled pork knuckles from the cauldron.
- 8Remove the boiled meat from the bones.
- 9Melt butter in a pan.
- 10Fry the garlic in the melted butter.
- 11Strain the butter through a sieve.
- 12Pour the strained butter over the meat.
- 13Add sliced pickles to the meat.
- 14Finely chop parsley and garlic.
- 15Add chopped parsley and garlic to the meat mixture.
- 16Season with black pepper and salt.
- 17Mix all ingredients well.
- 18Place the meat mixture into a plastic bowl.
- 19Cover the plastic bowl with aluminum foil.
- 20Refrigerate for five hours.
- 21Slice and serve.
Ingredients
- 2 pc pork ham hock
- 2 l Coca-Cola
- 3 l water
- 2 pc onion
- 2 pc carrot
- 5 g black peppercorns
- 3 g bay leaves
- 20 g garlic
- 25 g salt
- 70 g butter
- 25 g garlic
- 100 g pickled cucumbers
- 10 g parsley
- 10 g garlic
- 2 g black pepper
- 2 g salt
- 100 g mayonnaise
- 20 g mustard
- 1 pc red onion
- 2 g onion powder
- 2 g garlic powder
- 2 g sweet paprika
- 2 g black pepper
- 2 g salt
- 8 g sugar
- 10 ml apple vinegar
Equipment
wooden spoonslarge cauldronlidpansieveknifeforkplastic bowlaluminum foilcutting board
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